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Rhubarb Coulis
May 19, 2005 12:00 am
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Rhubarb Coulis
The tartness of this pretty pink sauce makes a good foil for sweet desserts such as ice cream or cheesecake.
- 1 pound rhubarb (about 6 stalks, 12 inches long)
- 1 cup sugar
- 1/4 cup water
Cut the rhubarb into 1/2-inch pieces. You will have about 4 cups.
Place rhubarb, sugar and water in a medium saucepan over medium-low heat. Cook gently, covered, until just tender and juicy, about 20 minutes. The mixture will get very watery as it cooks.
Transfer the hot mixture, 1 cup at a time, to the container of a blender or food processor. Puree and pour into a jar. When all of the rhubarb has been pureed, store in the refrigerator until ready to use.
Makes 2 cups.
First Published May 19, 2005 12:00 am
