Balsamic Rhubarb Compote

Can be prepared in 45 minutes or less.

Ingredients:

3 tablespoons balsamic vinegar
2/3 cup sugar
3/4 teaspoon grated peeled fresh ginger root
2 fresh rhubarb stalks, leaves discarded, ends trimmed,
    and stalks cut crosswise into 1/4-inch-thick
slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid

Procedure:

Mix.

Makes about 2 cups

Baked Rhubarb (Rhubarb Sauce)

Here is classic from James Beard's "American Cookery", that I am sure that someone in Lake Wobegon would try, although the sour cream might only be added behind closed doors.. :^)

Arugula Salad with Strawberry Rhubarb Vinaigrette

Dressing:

1 C chopped fresh rhubarb
1 1/4 C chopped fresh strawberries
3 large shallots, coarsely chopped
1 T sugar
1/3 C red wine vinegar 

Procedure:

Simmer in small non-reactive saucepan until tender, about 10 minutes. Puree, strain into large bowl, and cool.

Whisk in: 3/4 C canola oil 1/4 teaspoon Dijon mustard

Salad:

1 bunch arugula 12 whole strawberries 4 oz goat cheese

Black Pudding and Rhubarb Pastries

These little pastries make good canapes or starters. The mixture sounds bizarre but is delicious.

Glazed Strawberry-Rhubarb Pie

Ingredients:

1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie

Procedure:

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

Aaktay (Klingon Steamed Bread)

Ingredients

• 1 c White cornmeal
• 1 c Whole-wheat flour
• 1⁄2 c all-bran cereal
• 1 t Cinnamon
• 1⁄2 t Ginger
• 3⁄4 t Salt
• 1-1⁄2 t Baking soda
• 1⁄2 c Walnuts, chopped
• 1⁄2 c Dates, chopped
• 2⁄3 c Powdered skim milk
• 1 1⁄2 c buttermilk
• 1⁄2 c Honey
• 1⁄2 Orange, unpeeled
• 1 c Rhubarb, chopped
• Margarine, to grease cans
• 2 37 oz empty cans

Procedure

• Mix together in a bowl all the dry ingredients including dates and walnuts

Spiced Rhubarb Pickles

Ingredients

• 2 pounds (900 g) rhubarb
• 2 cups (455 g) granulated sugar
• 1.75 cups (425 ml) cider vinegar
• 1 orange
• 1 teaspoon ground ginger
• 4 teaspoon yellow mustard seeds
• 6 cloves
• 1 cinnamon stick

Procedure

• Cut the rhubarb into 1cm pieces. Do not peel.
• Dissolve the sugar in the vinegar and add the zest and juice of the orange, the ginger, mustard seeds, cloves and cinnamon stick.
• Add the fruit and bring to the boil. Simmer carefully for 15 minutes.
• Strain the fruit and reduce the liquid by boiling until syrupy.

Rhubarb-Buttermilk Muffins

Ingredients:

1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Topping:

1/3 cup sugar
1 1/2 tsp cinnamon
1 tbsp melted margarine

Procedure:

• Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
• Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
• In another bowl, sift together flour, baking powder, baking soda, and salt.