Deborah Madison's Two Summer Rhubarb Purées

Serious Eats
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Ingredients (15)

  • For Green Rhubarb Puree
  • 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
  •  
  • For Red Rhubarb Purée with Maple, Cinnamon, and Orange
  • 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

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Margarita

The Bar

Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish
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