Active time: 15 min Start to finish: 1 3/4 hr (includes cooling)
Servings: 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
Put oven rack in middle position and preheat oven to 375�F. Lightly oil a large shallow baking pan with vegetable oil.
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.
Transfer rhubarb to a food processor and pur�e until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.
Cooks' notes:
� Rhubarb pur�e can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.
� Rhubarb pur�e can be made 3 days ahead and chilled in an airtight container.