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STRAWBERRY RHUBARB SOUP

1 pt. strawberries, sliced
1 1/4 c. orange juice
1 lb. rhubarb, chopped
1/4 c. sugar

Early in day, heat the strawberries, rhubarb and orange juice to boiling. Reduce heat to low, cover and simmer ten minutes until the rhubarb is tender, stirring occasionally. Remove from heat, stir in sugar until dissolved. Cool, puree in blender. Cover and chill. Serves 6; 85 calories per serving.