4 c. coarsely chopped rhubarb
2 c. apple juice
2 c. strawberries, sliced

In a large saucepan, combine rhubarb and apple juice. Cover and simmer for about 45 minutes. The longer the rhubarb cooks, the sweeter it becomes. Stir occasionally to prevent scorching. Puree rhubarb with strawberries in food processor or blender. Chill soup for several hours and stir well before serving. Garnish with a dollop of yogurt and sliced strawberries or a sprig of mint.