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.
Recipe information
Total Time
1 3/4 hr (includes cooling)
Yield
Makes about 2 cups
Ingredients
Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
Step 2
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.
Step 3
Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.
