Directions:
- Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
- 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.
- Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.56 Kcal (1690 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 18.93mg | 1% | |
| Potassium | 1307.67mg | 28% | |
| Total Carbs | 101.94g | 34% | |
| Sugars | 82.21g | 329% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 36.3mg | 60% | |
| Calcium | 390mg | 39% | |
| Amount Per 100 g | |||
| Calories | 75.75 Kcal (317 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.55mg | 1% | |
| Potassium | 245.45mg | 28% | |
| Total Carbs | 19.13g | 34% | |
| Sugars | 15.43g | 329% | |
| Dietary Fiber | 1.7g | 36% | |
| Protein | 0.85g | 9% | |
| Vitamin C | 6.8mg | 60% | |
| Calcium | 73.2mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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