
Deborah Madison's Two Summer Rhubarb Purées
Ingredients (15)
- For Green Rhubarb Puree
- 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
- For Red Rhubarb Purée with Maple, Cinnamon, and Orange
- 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
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Directions
Learn how to make this recipe at Serious Eats