Name: Rhubarb
Prep time: 8 min
Ingredients: 400 g Rhubarb, (fresh, cooked); 4 g Shape It Powder (or use Shape It Scoop, see notes); Brown Sugar ((Optional, see notes)); Cinnamon ((Optional, see notes)); Cooking spray

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Shape It Sliced Fruit Mould and Lid
Shape It Half Sphere Mould 12mL and Lid
Shape It Half Sphere Mould 5mL and Lid
Rubber Spatulas Small or Medium
Electronic Scales

Ingredients

▢ 400 g Rhubarb, fresh, cooked
▢ 4 g Shape It Powder or use Shape It Scoop, see notes
▢ Brown Sugar (Optional, see notes)
▢ Cinnamon (Optional, see notes)
▢ Cooking spray

Instructions

Cook & Puree Food

Steam Rhubarb until well cooked. Strain liquid well.
Weigh ingredients.
Place cooked rhubarb in a blender or food processor. Puree on high until smooth, scraping down sides as required.
Pass pureed rhubarb through a fine sieve to achieve a smoother consistency.

Activate Shape It Powder

Place the pureed rhubarb, sugar (if using) and Shape It Powder into a saucepan. Bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.

Pour into Mould & Set

Lightly spray the Shape It Sliced Fruit Mould or either of the Half Sphere Moulds, or line a container with baking paper.
Pour the mixture into prepared Shape It Mould or container to desired thickness and spread evenly with a spatula.
Cover with Mould Lid or cling film and refrigerate until set.

Store or Serve

Store covered in fridge or remove from mould and serve.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Chef's Tip:

For a warm, aromatic note, add a dash of ground cinnamon.
For a sweeter rhubarb flavour, add brown sugar. Use 1 teaspoon of brown sugar for every 100g of cooked rhubarb. Perfect for pie filling.