Deborah Madison's Two Summer Rhubarb Purées

Name: Deborah Madison's Two Summer Rhubarb Purées
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters maple sugar or organic brown sugar; 2 teaspoons grated zest; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 79 milliliters juice from 1 or 2 grapefruits or 2 Meyer lemons; 79 milliliters fresh orange juice; 2 teaspoons grated orange zest; 1 kilograms red rhubarb (about 10 cups, chopped); 2 liters 1/2 pounds green rhubarb (about chopped); 1 pinch pinch salt; 237 milliliters organic sugar

You can never have too many side dish recipes, so give Deborah Madison's Two Summer Rhubarb Purées a try. Watching your figure? This gluten free and vegan recipe has 274 calories, 3g of protein, and 1g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have brown sugar, rhubarb, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Green Rhubarb Purée with Grapefruit

Ingredients you will need

Grapefruit

Rhubarb

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.

Ingredients you will need

Rhubarb

Juice

Sugar

Salt

Equipment you will use

Food Processor

Sauce Pan

Red Rhubarb Purée with Maple, Cinnamon, and Orange

Ingredients you will need

Cinnamon

Rhubarb

Orange

Maple Syrup

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.

Ingredients you will need

Rhubarb

Spices