Rhubarb puree

This recipe should have been posted a long time ago but Tsubako had a hard drive crash which messed everything up. The puree has been used in the vegan tart but can of course be eaten as it is, served with milk.

Rhubarb puree

  • 700 g sturdy rhubarb stalks
  • 300 ml water
  • 75  g brown sugar
  • 2 ½ tablespoon potato starch
  • 2 tablespoon additional water
  • 1 tablespoon grated fresh ginger
  • 1 ripe banana
  1. Rinse and cut the stalks in pieces. Remove the fiber threads as much as possible.
  2. Boil water and sugar in a saucepan until sugar has dissolved.
  3. Add the rhubarb and ginger and cook until the rhubarb is tender and soft.
  4. Mix the potato starch in 2 tablespoon water and pour it slowly into the puree while stirring.
  5. Let the puree cook on medium heat and take off the heat once bubbles are forming.
  6. Pour the puree in a serving dish. Once it is cool mash the banana and mix in.
  7. Serve it chilled with milk.

ルーバーブピューレ

 

  • ルーバーブ700g
  • 水300ml
  • 砂糖75g
  • 片栗粉小さじ2.5
  • 水小さじ2
  • ショウガ小さじ1
  • 熟れたバナナ1本
  1. ルーバーブを刻む. できるだけ繊維を取り除く。
  2. 水を火にかけ砂糖を加え、砂糖が溶けるまで沸騰させる。
  3. ルーバーブとショウガを加え、ルーバーブが柔らかくなるまで煮る。
  4. 水で溶いた片栗粉をゆっくり加えて混ぜる。
  5. ピューレを中火で泡が出てくるまで煮る。
  6. 冷ましてつぶしたバナナを入れる。
  7. 冷蔵庫で冷やし、ミルクと一緒に頂く。

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s