Deborah Madison's Two Summer Rhubarb Purées
Deborah Madison's Two Summer Rhubarb Purées is a beverage that serves 8. One serving contains 274 calories, 3g of protein, and 1g of fat. For $2.03 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 30 people have made this recipe and would make it again. A mixture of orange zest, orange juice, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Serious Eats. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 66%, this dish is pretty good. Deborah Madison's Summer Squash Tartines with Rosemary and Lemon, Deborah Madison's Lentil Salad, and Deborah Madison's Tangelo-Tangerine Pudding are very similar to this recipe.
Servings: 8
Ingredients:
1 cup maple sugar or organic brown sugar
2 teaspoons grated zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup juice from 1 or 2 grapefruits or 2 Meyer lemons
1/3 cup fresh orange juice
2 teaspoons grated orange zest
2 1/2 pounds red rhubarb (about 10 cups, chopped)
2 1/2 pounds green rhubarb (about 10 cups chopped)
pinch salt
1 cup organic sugar
Equipments:
food processor
sauce pan
Cooking instruction summary:
Procedures 1 Green Rhubarb Purée with Grapefruit 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, 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. 3 Red Rhubarb Purée with Maple, Cinnamon, and Orange 4 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.
