Top | Seasonal Fruit Desserts
Green Rhubarb Purée With Grapefruit
(recipe, Deborah Madison)
Make this into a fool, fill a cornmeal tart shell, or pair with a spoonful of ricotta mousse. It’s made with a green heirloom rhubarb called Victoria, but you can use red stalks as well.
- 2½ lb. green rhubarb (about 10 cups chopped)
- 1 cup organic sugar
- 2 tsp. grated zest and ⅓ cup juice from 1 or 2 grapefruits or 2 large Meyer lemons
- Pinch of salt
- Trim the ragged ends of the rhubarb. If large stalks look tough or fibrous, peel them. Chop them into chunks about an inch long then put them a 3-quart saucepan with the sugar, zest, juice and salt.
- Cook over medium heat until the rhubarb has broken down into a sort of a rough purée, after about 20 minutes. Don’t use the food processor — the look of the textured threads of rhubarb is appealing. Chill well. Serve cold with cream poured over, or use it to fill a tart shell and garnish with spring flowers — violets or Johnny-jump-ups.