Description
A perfectly balanced sweet and tart rhubarb puree with hints of cinnamon that can be used as a topping, filling or preserve. This versatile rhubarb recipe works with both fresh and frozen rhubarb.
Ingredients
Scale
- 4 cups fresh rhubarb stalks, chopped into 1-inch pieces
- 1/2 cup granulated sugar (adjust to taste)
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Wash rhubarb stalks thoroughly and trim off any remaining leaves (remember: rhubarb leaves are toxic and should not be consumed).
- Chop rhubarb into approximately 1-inch pieces and measure 4 cups.
- Place rhubarb, sugar, water, cinnamon, and salt in a medium saucepan.
- Cook over medium heat, stirring occasionally, until rhubarb breaks down and mixture thickens, about 15-20 minutes.
- For a smooth puree, allow to cool slightly then process with an immersion blender or in a standard blender until desired consistency is reached.
- Allow to cool completely before transferring to storage containers.
Notes
- Rhubarb leaves are toxic and should always be removed.
- This puree can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- Use as a topping for ice cream, yogurt, or as a filling for pastries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 15g
- Carbohydrates: 20g
- Fiber: 2g
- Cholesterol: undefined
Keywords: rhubarb puree, cinnamon rhubarb, spring dessert, rhubarb preserve, seasonal cooking
