Rhubarb Puree

This rhubarb puree is the perfect accompaniment to many dishes.  It has a balanced sweet and tart flavor - we especially love using it in a cocktail or as an ice cream topping!

  • Serves: 2
  • Cook Time: 30 minutes
  • 2 pound Rhubarb
  • 0.75 cup Sugar
  • 0.25 cup Water
  1. Chop the rhubarb into small 1/2-inch pieces
  2. Put in a medium saucepan with the sugar and water
  3. Cook, covered, stirring occasionally, over medium heat for about 10 minutes, until the rhubarb is soft
  4. Transfer the mixture to a food processor or blender (or use an immersion blender) and purée until smooth
  5. Set a fine mesh strainer over a bowl and pour the rhubarb through the strainer, pressing to get as much of the rhubarb pulp out as possible
  6. Discard the leftover fibrous bits (note: the OH team keeps these bits and uses them as a topping for ice cream or as a mix in to yogurt)