Green Rhubarb Puree
By s_irina Desserts
May 31, 2016
This tart puree is so versatile. You can dash it on ice cream, porridge or just eat it out of the jar! I love it as a dessert with yogurt and cacao nibs.
- Prep: 30 mins
- Cook: 10 mins
- Yields: 5 Jars
1Wash rhubarb stalks. Cut off any brown bits and discard. (No need to peel the stalks.) Cut the stalks into 2-3cm chunks.
3Cool the rhubarb until lukewarm. Add honey, lemon juice and cinnamon. Stir.
4Puree mixture with stick blender until smooth. Alternatively, you can fill the jug of a blender with the rhubarb mix . Blend until smooth. Repeat until all the mix is processed.
5Ladle puree in dessert bowls. Add yogurt and cacao nibs. Enjoy!
VARIATION: Red rhubarb stalks can be used instead.
CHEF TIP: You can heat the puree gently, if you prefer a warm puree on a cold winter morning.
STORAGE: Ladle as much puree as your family can eat in a week into jars and store in the fridge. Ladle the rest into airtight containers and freeze for later.