Green Rhubarb Puree with Grapefruit
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Courtesy of Deborah Madison, author of Vegetable Literacy
Photography by Carol Ann Sayle
Super easy
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PrintIngredients
For 2 Person(s)
Cream
- 2 1/2 pounds green rhubarb (about 10 c. chopped)
- 1 cups organic cane sugar plus more, to taste
- 2 teaspoons Meyer lemon or grapefruit zest
- 1/3 cups juice from the zested citrus, above
- 1 pinches salt
Green Rhubarb Puree with Grapefruit Directions
- Trim the ragged ends of the rhubarb. If the large stalks look tough or fibrous, peel and chop them into chunks about an inch long, then 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 the food processor—the look of the textured threads of rhubarb is appealing just as it is.
- Chill well. Serve cold with cream poured over, turn into a rhubarb fool by folding into whipped cream or use it to fill a prebaked tart shell.
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