Deborah Madison's Two Summer Rhubarb Purées

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