Green Rhubarb Purée with Grapefruit
Makes 2 ½ – 3 Cups
This purée is delicious served alone with cream poured over the top. But it’s also nice as a pie filling, or turned rhubarb fool by folding in some whipped cream.
2 ½ lbs. AuerPak® Brand green rhubarb (about 10 cups chopped)
1 cup organic cane sugar, plus more to taste
⅓ cup juice from 1-2 grapefruits or 3 large Meyer lemons
2 teaspoons zest from above lemons or grapefruit
Pinch of salt
Trim the ragged ends of the rhubarb. If large stalks look tough or fibrous, peel them and chop into chunks about an inch long.
Place chopped rhubarb in a 3-quart saucepan with the sugar, zest, and the juice. Cook over medium heat for about 20 minutes until the rhubarb has broken down into a rough purée. (Don’t use the food processor – the look of the textured threads of rhubarb is appealing just as it is.) Chill well. Serve cold with cream.