 |
Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 2 |
|
Ingredients:
vegetable oil for greasing pan |
2 lb rhubarb stalks, cut into 1-inch pieces |
2/3 cup confectioners sugar |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
2. 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.
3. Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.
4. 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.
|
|