3 c. rhubarb, cut into 1/2 inch slices
3 c. water
3/4 c. sugar
1 tsp. grated orange peel
1 c. strawberries hulked
1/3 c. dry white wine
Sour cream for garnish
Whole strawberries for garnish

In large pot heat rhubarb, water, sugar and orange peel to boiling. Reduce heat and simmer 20 minutes. Cool. Place half the soup into blender container with the 1 cup of strawberries. Blend on high speed until smooth; stir into remaining soup. Serve chilled. Freezes very well.