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Epicurious

Rhubarb Purée

3.3

(3)

Cooks' notes:

Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. Rhubarb purée can be made 3 days ahead and chilled in an airtight container.

Recipe information

  • Total Time

    1 3/4 hr (includes cooling)

  • Yield

    Makes about 2 cups

Ingredients

Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.

    Step 2

    Arrange rhubarb in 1 layer in pan and sift confectioners sugar evenly over top. Bake, stirring occasionally, until rhubarb is very tender, 25 to 30 minutes.

    Step 3

    Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.

TagsSauceRhubarbFruitNut FreeVeganGluten Free5 Ingredients or FewerEasyFood ProcessorSpringGourmet
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