Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Strawberry Rhubarb Puree

Rhubarb puree is superb on its own or over fresh biscuits, shortcake, plain cheesecake, waffles, or pancakes.It is perfect in Strawberry Rhubarb Ripple Coffeecake.

2 cups rhubarb, diced
1 cup diced strawberries
1/3 - 1/2 cup sugar
2 tablespoons cornstarch (optional - use only if using as filling in cake)

Microwave method - 10 min.

Place rhubarb and strawberries in a Pyrex or similar oven-proof 2 quart dish. Toss with sugar and corn starch. Cover and microwave on high for 5 minutes until fruit is dissolved. Stir to smooth. Cool well before using. Makes about 1 1/3 cups.

Stove Top Method

On the stovetop, place everything but cornstarch in a 3 quart pot. Add 1/4 cup water and simmer over medium heat until softened. Stir cornstarch in with 2 tablespoons water and add to fruit and stir to thicken. Cool well.

Stove method - 15 to 20 min.

Place rhubarb in a 1 1/2 quart, heavy-bottomed saucepan. Toss with sugar and corn starch. Cook on medium low to cook down fruit, stirring occasionally, about 10-15 minutes, until fruit is dissolved, smooth and thickened. Makes about 1 1 /3 cups.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page