Strawberry Consomme - Submitted by: Mary Phillips, Old Rittenhouse Inn

1 pint fresh Bayfield strawberries
1 2/3 cups fresh red rhubarb (Can substitute 16-ounce pkg of frozen cut rhubarb (thawed and drained)
1 three-inch cinnamon stick
3/4 cup sugar
2 cups water (use juice from frozen rhubarb, plus water)
1/2 cup Burgundy wine
1/2 cup club soda
Sour cream
Grated orange rind

Procedure: Set aside 6 strawberries, cutting up the remainder. Put sliced strawberries, rhubarb, cinnamon stick, sugar, and water in saucepan. Bring to a boil, reduce heat and simmer until rhubarb is just tender (about 5 minutes). Remove sauce from heat and pour into a strainer, pressing out the juice. There should be 3 cups of rosy pink liquid. (Remaining pulp can be used in baked goods such as strawberry-rhubarb bread or coffee cake.) Add Burgundy wine and club soda. Just before serving, garnish bowls with grated orange rind, a dollop of sour cream and lots of fresh strawberries. Serve hot or chilled.

Yield: 6 servings