Silky Rhubarb Puree
3 1/2 cups chopped rhubarb (start with about a pound)
3/4 cup sugar
Optional additions – orange, lemon, or lime juice or zest; you can put in strips of citrus peel while the puree cooks and fish them out after, for a subtle citrus flavor; ditto for cinnamon stick or vanilla bean or slices of fresh ginger; mix in vanilla or almond extract after the puree is cooked
On the stove: Combine all ingredients in a 1 1/2 qt, heavy-bottomed sauce pan, and cook on low heat, covered, for about 5 minutes, until the fruit starts releasing juice. Continue to cook for another 5 – 20 minutes, uncovered, stirring occasionally, until the sauce is smooth and thick. Puree with an immersion blender to achieve silky puree.
In the microwave: Toss the rhubarb and sugar together in a microwave safe covered dish (like a glass, 2-qt. covered casserole). Microwave on high for about 5 minutes, stir, and then microwave for about another 5 minutes until the fruit is completely soft. Stir until you have a fairly smooth puree. Puree with an immersion blender to achieve silky puree.
See Deb’s recipe for rhubarb ripple coffee cake for something to do with your puree (besides just eat it with a spoon!) and a cornstarch thickened variant.
Silky rhubarb sauce
Fast, fat-free tomato & red pepper sauce
One quart container of frozen skinned, seeded, and diced tomatoes – or one 28 oz. can
3-4 large red bell peppers roasted and frozen – or one 16 oz jar
1 large clove of garlic
Herbs – dried or fresh oregano, rosemary, thyme – your choice
pinch of sugar
salt and freshly ground black pepper to taste
optional – 2-3 TBLS tomato paste
Puree the tomatoes, peppers, and garlic in a food processor. Transfer to a wide, deep skillet, and add the herbs, sugar, and salt and pepper. Bring to a boil, then reduce heat and simmer until thickened – about 45 minutes – stirring occasionally to keep it from sticking. Alternatively, dump the tomatoes and peppers into the skillet, and puree with an immersion belnder. Mince or put the garlic through a press, and add it along with the herbs, sugar, and salt and pepper. Bring to a boil, then reduce heat and simmer until thickened – about 45 minutes – stirring occasionally to keep it from sticking.
Cheating – add tomato paste to thicken it up with less cooking time. You may wish to omit the sugar.
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