Rhubarb Puree

This rhubarb puree is a great foundation for tons of yummy things; use it as a sauce for pork chops or scallops, a tart addition to smoothies and iced drinks, serve it to baby, or make a delicious rhubarb curd with it to put on scones!

Rhubarb Puree
Makes 2 1/2 cups

1 1/2 lbs rhubarb
1/3 cup sugar
1/4 cup water
1 tablespoon lemon juice

1. Cut off the ends of the rhubarb and remove any leaves (they are poisonous). If the stalks look tough or fibrous, peel slightly.
2. Chop into 1 inch chunks and place in a medium saucepan with the sugar, water, and lemon juice.
3. Cook over medium heat until the rhubarb is broken down into a soft pulp, about 20 minutes.
4. Puree with a stick blender or food processor until smooth, transfer to a covered container, and chill. Puree can be stored in the refrigerator for up to 1 week.

Baby Food Rhubarb Puree: If making for baby, leave out sugar and increase water to 1/2 cup. Since it will be slightly sour, you may want to serve it mixed with other sweet fruits, like applesauce, mashed banana, or pureed ripe berries.

1 comment:

  1. Just made this for Rhubarb cupcakes. My house smells fantastic, and the cupcakes turned out deliciously!



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