Chilled Rhubarb Soup

Combine the sliced rhubarb, orange juice, and ½ cup sugar in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar.

Simmer the mixture for 10-12 minutes until the rhubarb is completely softened and breaks apart easily when pressed with a spoon.

Remove from heat and stir in the fresh strawberries, crushing them gently as you combine them with the hot rhubarb mixture.

Pass the soup through a fine-mesh strainer into a bowl, pressing gently on the solids to extract as much liquid as possible, then discard the pulp.

Taste the strained soup and add additional sugar (up to ½ cup more) as needed, stirring until fully dissolved.

Chill the soup in the refrigerator for at least 2 hours until thoroughly cold, or prepare up to 1 day ahead and refrigerate covered.

Slice the oranges into thin rounds or segments, and prepare the kiwifruit and additional strawberries if using.

Ladle the chilled soup into bowls and garnish with sliced oranges and kiwifruit and/or strawberries as desired. Serve immediately.