![\"2017](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/02\/Screen-Shot-2017-02-10-at-3.22.51-PM-300x60.png\")
<\/p>\n<\/p>\n
Link to slides<\/a><\/p>\n Silky Rhubarb Puree<\/strong><\/p>\n 3 1\/2 cups chopped rhubarb (start with about a pound) On the stove: Combine all ingredients in a 1 1\/2 qt, heavy-bottomed sauce pan, and cook on low heat, covered, for about 5 minutes, until the fruit starts releasing juice. Continue to cook for another 5 \u2013 20 minutes, uncovered, stirring occasionally, until the sauce is smooth and thick. Puree with an immersion blender to achieve silky puree.<\/p>\n In the microwave: Toss the rhubarb and sugar together in a microwave safe covered dish (like a glass, 2-qt. covered casserole). Microwave on high for about 5 minutes, stir, and then microwave for about another 5 minutes until the fruit is completely soft. Stir until you have a fairly smooth puree. Puree with an immersion blender to achieve silky puree.<\/p>\n See Deb’s recipe for rhubarb ripple coffee cake<\/a> for something to do with your puree (besides just eat it with a spoon!) and a cornstarch thickened variant.<\/p>\n Silky rhubarb sauce<\/p><\/div>\n <\/p>\n Fast, fat-free tomato & red pepper sauce<\/strong><\/p>\n One quart container of frozen skinned, seeded, and diced tomatoes – or one 28 oz. can Puree the tomatoes, peppers, and garlic in a food processor. Transfer to a wide, deep skillet, and add the herbs, sugar, and salt and pepper. Bring to a boil, then reduce heat and simmer until thickened – about 45 minutes – stirring occasionally to keep it from sticking. Alternatively, dump the tomatoes and peppers into the skillet, and puree with an immersion belnder. Mince or put the garlic through a press, and add it along with the herbs, sugar, and salt and pepper.\u00a0Bring to a boil, then reduce heat and simmer until thickened – about 45 minutes – stirring occasionally to keep it from sticking.<\/p>\n Cheating<\/em> – add tomato paste to thicken it up with less cooking time. You may wish to omit the sugar.<\/p>\n Recipes from FAVORx<\/strong><\/p>\n Mac&Cheese http:\/\/debslunch.com\/debslunchblog\/recipes\/mac-cheese\/<\/a><\/p>\n Hard squash hummus<\/a> on Food52<\/p>\n Squash Soup<\/a><\/p>\n FAVORx page on DebsLunch<\/a><\/p>\n Link to slides Silky Rhubarb Puree 3 1\/2 cups chopped rhubarb (start with about a pound) 3\/4 cup sugar Optional additions \u2013 orange, lemon, or lime juice or zest; you can put in strips of citrus peel while the puree cooks and fish them out after, for a subtle citrus flavor; ditto for cinnamon stick … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["entry","page","publish","author-ds83473gmail-com","post-1552"],"_links":{"self":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/pages\/1552","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/comments?post=1552"}],"version-history":[{"count":7,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/pages\/1552\/revisions"}],"predecessor-version":[{"id":1562,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/pages\/1552\/revisions\/1562"}],"wp:attachment":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media?parent=1552"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3\/4 cup sugar
\nOptional additions<\/em> \u2013 orange, lemon, or lime juice or zest; you can put in strips of citrus peel while the puree cooks and fish them out after, for a subtle citrus flavor; ditto for cinnamon stick or vanilla bean or slices of fresh ginger; mix in vanilla or almond extract after the puree is cooked<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/02\/rhubarbsauce-300x300.jpg\")
\n3-4 large red bell peppers roasted and frozen – or one 16 oz jar
\n1 large clove of garlic
\nHerbs – dried or fresh oregano, rosemary, thyme – your choice
\npinch of sugar
\nsalt and freshly ground black pepper to taste
\noptional<\/em> – 2-3 TBLS tomato paste<\/p>\n
\nAll of Deb’s recipes<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"