Easy Rhubarb Puree
Packed with flavor, this rhubarb puree is a delicious fruit sauce perfect for topping pancakes, waffles or ice-cream!
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Dessert, Sauces, Sweet treat
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 18kcal
- 1 pound rhubarb diced into small pieces
- 2 tablespoon maple syrup
- ¼ teaspoon ground ginger more to preference
- ¼ cup water
Dice the rhubarb into small pieces, roughly an inch thick.
Tip the rhubarb into a large pot, along with the ground ginger, maple syrup and water. Stir to combine.
Bring to a medium heat, so the water comes to a very light simmer (not a hard boil). Cook the rhubarb for 12 minutes, stirring occasionally to help it break down. Adjust the heat if required.
Pour the mixture into a food processor and blend to a sauce-like consistency. Optional: for a rhubarb coulis, strain through a fine mesh sieve into a bowl.
- Dice the rhubarb into pieces of roughly the same size for an even cook time.
- Stir a few times to help break the rhubarb down into a puree texture, and to prevent any sticking to the pot.
- If you have a sweeter tooth you may like to add a touch more maple syrup or sugar.
- Nutritional information is given as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
- rhubarb, which scores 1 and has a note, 'Controversial. Often well tolerated. Oxalic acid'.
- ginger, which scores 1.
Calories: 18kcal | Carbohydrates: 5g | Protein: 0.01g | Fat: 0.003g | Saturated Fat: 0.002g | Sodium: 1mg | Potassium: 16mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 0.02IU | Calcium: 8mg | Iron: 0.02mg