Active Time

　　15 min

　　Total Time

　　1 3/4 hr (includes cooling)

　　

Ingredients

Makes about 2 cups

　　Vegetable oil for greasing pan

　　2 lb rhubarb stalks, cut into 1-inch pieces

　　2/3 cup confectioners sugar

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.

　　

Step 2

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.

　　

Step 3

Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely.

　　Cooks' notes:

　　Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. Rhubarb purée can be made 3 days ahead and chilled in an airtight container.