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This is a gorgeous Rhubarb Purée that can be used in a variety of recipes as well as over ice cream, cake, as a coulis, to make panna cotta, or just eat with a spoon! I am adding it here as the flavour component of my homemade custard ice cream.
Rhubarb Purée Recipe
This is a gorgeous Rhubarb Purée that can be used in a variety of recipes as well as over ice cream, cake, as a coulis, to make panna cotta, or just eat with a spoon! I am adding it here as the flavour component of my homemade custard ice cream.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 cups
Ingredients
- 6 cups of cleaned , sliced ruby red rhubarb stalks (if using the Thermomix, slice in chunks)
- 1/2 cup sugar
Instructions
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Place ingredients in a very good food processor or blender and pulse until juicy and mushy
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Simmer on stove top in non-reactive pan until fibers are soft (do not boil)
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Place back into the food processor or blender and purée until smooth
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Measure 2 1/2 cups for the above recipe and store the extra for alternate use in the fridge or freezer
Instructions for Thermomix:
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Place ingredients into the TM bowl and pulse a couple of times until chunks are chopped
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Set timer for 15 minutes at 90°C on speed 2-3
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Purée for 30 seconds at speed 10 until smooth as velvet
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Measure 2 1/2 cups for the above recipe and store the extra for alternate use such as over ice cream, cake, as a coulis, to make panna cotta, or just eat with a spoon!
Recipe Notes
If you do not have ruby red rhubarb, you can try to use food colouring. I would just leave it natural as food colouring may distort the colour of the mixture in an unappetizing way, but it is an option.