Rhubarb Ginger Puree
Rhubarb grows in many farms and backyards throughout Michigan. It’s often used in pies as a tart component to an overall sweet dish, but we find that people often struggle with other ways to use it. Michelle Rodriguez shares a delicious recipe for a Rhubarb Ginger Puree to pair with grilled pork or chicken.
- 1 stalk local Rhubarb, washed & chopped
- ½ cup local white wine
- ¾ cup brown sugar
- ½ Tsp kosher salt
- 1 inch knob ginger peeled and minced (or substitute ½ tsp powdered ginger )
Directions: Put everything together in a medium saucepan, cook on medium heat until rhubarb is very soft and wine is cooked down (should take about 30 minutes). Let cool slightly and puree with immersion blender. Serve with grilled pork or chicken!
*Puree is meant to be slightly tart, as it pairs better with Savory dishes this way. However if you would like to use the same puree for a dessert, add 1/2 cup more sugar during the cooking process, or wait and sweeten it up at the end with some local honey!
Michelle Rodriguez, local foodie, chef & mother to be is available for personal chef services, dinners, weekly meals or cooking classes. Follow her mouth-watering culinary career through instagram @amor_comida or contact her at firstname.lastname@example.org