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

Equipment:

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.

 

Step by step:


1. 1

2. Green Rhubarb Purée with Grapefruit

3. 2

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, 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.

5. 3

6. Red Rhubarb Purée with Maple, Cinnamon, and Orange

7. 4

8. 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.


Nutrition Information:

Quickview
273k Calories
2g Protein
0.63g Total Fat
67g Carbs
14% Health Score
Limit These
Calories
273k
14%

Fat
0.63g
1%

  Saturated Fat
0.16g
1%

Carbohydrates
67g
23%

  Sugar
56g
63%

Cholesterol
0.0mg
0%

Sodium
25mg
1%

Get Enough Of These
Protein
2g
6%

Vitamin K
86µg
82%

Vitamin C
29mg
36%

Manganese
0.67mg
33%

Calcium
281mg
28%

Potassium
918mg
26%

Fiber
5g
22%

Magnesium
39mg
10%

Vitamin A
324IU
6%

Folate
24µg
6%

Vitamin B2
0.1mg
6%

Vitamin E
0.81mg
5%

Selenium
3µg
5%

Iron
0.92mg
5%

Vitamin B3
0.97mg
5%

Vitamin B1
0.07mg
5%

Phosphorus
45mg
5%

Vitamin B6
0.09mg
4%

Copper
0.08mg
4%

Vitamin B5
0.32mg
3%

Zinc
0.32mg
2%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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