Rhubarb Purée Recipes

RHUBARB SAUCE

Rhubarb Sauce image

There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

1/2 to 3/4 cup sugar
1/2 cup water
1 lb rhubarb, cut into 1-inch pieces (4 cups)
Ground cinnamon, if desired

Steps:

In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
Stir in cinnamon. Serve sauce warm or chilled.

Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g

RHUBARB PURéE

Rhubarb Purée image

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar

Steps:

Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
Arrange rhubarb in 1 layer in pan and sift confectioners sugar evenly over top. Bake, stirring occasionally, until rhubarb is very tender, 25 to 30 minutes.
Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.

STRAWBERRY-RHUBARB SYRUP

Strawberry-Rhubarb Syrup image

A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.

Provided by Abbey

Categories Syrups

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ cups strawberries, halved
1 cup chopped rhubarb
1 cup water
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons water

Steps:

Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
Remove syrup from heat. Serve warm or cold.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg

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