By Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower
Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it. This puree is perfect for keeping in your freezer and mixing in a variety of desserts (like my Rhubarb Profiteroles or Ginger Rhubarb Pie). For now, just make a puree so you can raise a glass this weekend.
makes about 3 cups
3 cups fresh or frozen rhubarb pieces (leaves removed)
1 cup light brown sugar
Juice and zest of 1 large orange
In a large heavy-bottomed saucepan add all the ingredients and cook over medium-high heat until the rhubarb is tender (about 15-20 minutes). Remove from heat and allow to cool. Add cooled mixture to the bowl of a food processor or blender and process until smooth.
Rhubarb Puree will hold refrigerated for 10 days or frozen for 120 days.
2 ounces fresh Rhubarb Puree (recipe above)
3 ounces Prosecco or sparkling wine, chilled
Rhubarb stalks to stir (optional)
Add Rhubarb Puree to the bottom of a champagne flute or other small glass. Pour Prosecco or sparkling wine over. Stir and serve.