2000s Recipes + Menus

Rhubarb Purée

Makesabout 2 cups
  • Active time:15 min
  • Start to finish:1 3/4 hr (includes cooling)
March 2005
This recipe accompanies the Pistachio Rhubarb Trifle.
  • Vegetable oil for greasing pan
  • 2 lb rhubarb stalks, cut into 1-inch pieces
  • 2/3 cup confectioners sugar
  • 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.
Cooks’ notes:
  • Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.
  • Rhubarb purée can be made 3 days ahead and chilled in an airtight container.
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