Deborah Madison'S Two Summer Rhubarb Purées Recipe

Name: Deborah Madison'S Two Summer Rhubarb Purées
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds green rhubarb (about 10 cups chopped); 1 cup organic sugar; 2 teaspoons grated zest; 1/3 cup juice from 1 or 2 grapefruits or 2 Meyer lemons; Pinch of salt; 2 1/2 pounds red rhubarb (about 10 cups, chopped); 1 cup maple sugar or organic brown sugar; 2 teaspoons grated orange zest; 1/3 cup fresh orange juice; 1 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; pinch salt

Servings: persons

2 1/2 pounds green rhubarb (about 10 cups chopped)
1 cup organic sugar
2 teaspoons grated zest
1/3 cup juice from 1 or 2 grapefruits or 2 Meyer lemons
Pinch of salt
2 1/2 pounds red rhubarb (about 10 cups, chopped)
1 cup maple sugar or organic brown sugar
2 teaspoons grated orange zest
1/3 cup fresh orange juice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
pinch salt

1
Trim the ragged ends of the rhubarb. If the stalks look tough or fibrous, peel them. Chop them into 1-inch chunks, them put them in a 3-quart saucepan with the sugar, zest, juice, and salt. Cook over medium heat until the rhubarb has broken down into a rough puree, about 20 minutes. Don't use a food processor ;the look of the textured threads of rhubarb is appealing. Chill well.
2
Trim the ragged ends of the rhubarb. If the stalks look tough or fibrous, peel them. Chop them into 1-inch chunks, them put them in a 3-quart saucepan with the sugar, zest, juice, spices and salt. Cook over medium heat until the rhubarb has broken down into a rough puree, about 20 minutes. Don't use a food processor ;the look of the textured threads of rhubarb is appealing. Chill well.

422

kcal

Calories

110

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds green rhubarb (about 10 cups chopped), 1 cup organic sugar, 2 teaspoons grated zest, 1/3 cup juice from 1 or 2 grapefruits or 2 Meyer lemons, and more.

Yes, Deborah Madison'S Two Summer Rhubarb Purées falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deborah Madison'S Two Summer Rhubarb Purées

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