Deborah Madison'S Two Summer Rhubarb Purées

• 2 1/2 pounds green rhubarb (about 10 cups chopped)
• 1 cup organic sugar
• 2 teaspoons grated zest
• 1/3 cup juice from 1 or 2 grapefruits or 2 Meyer lemons
• Pinch of salt
• 2 1/2 pounds red rhubarb (about 10 cups, chopped)
• 1 cup maple sugar or organic brown sugar
• 2 teaspoons grated orange zest
• 1/3 cup fresh orange juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• pinch salt

1. Trim the ragged ends of the rhubarb. If the stalks look tough or fibrous, peel them. Chop them into 1-inch chunks, them put them in a 3-quart saucepan with the sugar, zest, juice, and salt. Cook over medium heat until the rhubarb has broken down into a rough puree, about 20 minutes. Don't use a food processor ;the look of the textured threads of rhubarb is appealing. Chill well.
2. Trim the ragged ends of the rhubarb. If the stalks look tough or fibrous, peel them. Chop them into 1-inch chunks, them put them in a 3-quart saucepan with the sugar, zest, juice, spices and salt. Cook over medium heat until the rhubarb has broken down into a rough puree, about 20 minutes. Don't use a food processor ;the look of the textured threads of rhubarb is appealing. Chill well.

green rhubarb, sugar, lemons, salt, red rhubarb, maple sugar, orange zest, orange juice, ground cinnamon, ground cloves, salt

Taken from www.seriouseats.com/recipes/2010/05/deborah-madison-two-summer-rhubarb-purees-recipe.html (may not work)