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.. :^)
Ingredients:
1-1/2 pounds rhubarb, peeled if necessary, and cut in 3 or 4 inch stalks 1/4 cup water 1 to 1-1/2 cups sugar Dash of salt
Procedure:
Arrange the rhubarb in a 1-1/2-quart casserole with a cover. Add the water, sugar to taste, and salt. Cover tightly and bake at 350-degrees F. 20 to 25 minutes or until tender. Chill and serve. Cooked rhubarb is good served with heavy cream or sour cream, with fresh strawberries if you like.
Boxwallah's Chutney
Ingredients:
2 Lb Rhubarb, trimmed weight 1 Lb Onions 1/2 Lb Raisins 1/2 Lb Sultanas 1/2 Oz Coriander seeds 2 Ts Curry powder 6 Oz Granulated sugar 3/4 Pt Raspberry vinegar or red wine vinegar
Procedure:
Cut the trimmed rhubarb into short lengths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds directly to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of muslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.
Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Continue simmering, without a lid, for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavor is mellow, and the color is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.
Pot in warm sterilized jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better it seems to taste.
Citrus Sponge Pudding with Rhubarb Sauce
Ingredients:
2 Tablespoons unsalted butter, at room temperature, plus more for ramekins 3/4 cup sugar, plus more for ramekins Pinch of salt 1 teaspoon each grated lemon and lime skins 2 large egg yolks 3 Tablespoons all-purpose flour 1 1/2 Tablespoons each fresh lemon and lime juices 3/4 cup plus 1 Tablespoon milk 3 large egg whites 1 1/2 cups fresh or frozen rhubarb, cut into 1/2 inch dice
Procedure:
Heat oven to 325 degrees. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.
In an electric mixer with a paddle, combine the 2 Tablespoons butter, 1/2 cup plus 1 Tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in the grated lemon and lime peels and the egg yolks. Mix in flour, then juices and milk.
Beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, about 30 minutes. Chill or let stand.
Meanwhile, combine rhubarb, remaining 3 Tablespoons sugar, and 1 Tablespoon water in a small skillet; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates and serve chilled or at room temperature with rhubarb sauce.
Corned Beef with Rhubarb Mustard Sauce
Ingredients:
4 lbs corned beef brisket (trimmed of all fat) 4 whole cloves 1 large onion 4 cups diced rhubarb (1/2 inch pieces) 1 cup sugar 1/4 cup coarse-grained Dijon style prepared mustard Small red potatoes (optional) Sugar snap pea pods (optional) Chopped fresh thyme (optional)
Procedure:
In an 8 qt saucepan, place brisket and enough water to cover. Insert whole cloves into onion and add to pot. Heat to boiling over high heat. Cover and simmer over low heat 2.5 to 3 hours or until fork-tender.
Meanwhile, in a 4 quart saucepan combine rhubarb, sugar, and mustard until will mixed. Heat to boiling, stirring constantly. Reduce heat to low and simmer 10-15 minutes or until slightly thickened, Cool to room temp.
Heat oven to 400 F. Transfer brisket to small baking pan. Spoon 1/2 cup of rhubarb-mustard sauce on top of brisket. Bake 15 minutes or until lightly browned. If desired cook potatoes in briskets cooking liquid. When potatoes are tender remove and cook pea pods in liquid. Put remaining rhubarb-mustard sauce in a serving dish.
To serve, place brisket on serving platter. Place potatoes and pea pods on platter. Garnish with chopped thyme. Serve with additional sauce.
Cranberry-Rhubarb Relish
Ingredients:
4 c fresh or frozen cranberries (= 1 1/3 12-oz bags) 1 20-oz package frozen rhubarb 2 c sugar 1 c water 1 c chopped crystallized ginger (generally sold with candied fruits) 1/4 c grated lemon peel
Procedure:
Combine all ingredients in large saucepan. Cook over med-low heat until sugar dissolves, stirring occasionally. Increase heat and boil until cranberries pop, about 10 min, stirring. Remove from heat. Cover and let stand 15 min. Refrigerate until well-chilled.
Comments:
Makes probably 20 servings; I usually cut in half; keeps well for some time in the refrigerator; from my Aunt Laura
Sauteed Duck Breast with Rhubarb Cherry Sauce
Ingredients:
1/2 cup tawny port [what?] 1/2 cup dried cherries 2 moulard duck breasts (approx. 2 pounds total) 1/4 cup chopped shallots 1/2 pound fresh rhubarb, trimmed and sliced 2 cups chicken stock 2 teaspoon arrowroot dissolved in 2 tablespoons orange juice 1 teaspoon coarsely ground black pepper 2 tablespoons honey
Procedure:
Preheat the oven to 400 degrees.
In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.
Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper. Heat a medium saute pan over high heat until it is very hot. Add the duck, skin side down and reduce the heat to moderately low. Cook the duck, pouring off the accumulated fat from time to time to a small roasting pan and roast it for 10 minutes for medium rare. Let it stand for 10 minutes before slicing.
While the duck is roasting, pour off all but 2 tablespoons of fat from the saute pan. Add the shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl and stir in one tablespoon honey. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the remaining honey and pepper and salt to taste.
Slice the duck at an angle and divide among 4 plates. Serves each portion napped with some of the sauce.
Serve with sugar snap peas and garlic mashed potatoes.
Easy Stewed Rhubarb
Ingredients:
6 cups chopped rhubarb 1 cup granulated sugar 2 tbsp water
Procedure:
In large saucepan, combine all ingredients. Cook over medium heat, stirring, until sugar is dissolved. Reduce heat to medium low. Simmer, uncovered and stirring occasionally for about 15 min or until slightly thickened and rhubarb is in threads. Let cool. Can be refrigerated up to 5 days. Makes 3 cups; per 1/2 cup: 155 calories, 1 g protein, negligible fat, 38 g carbs.
Gingery Rhubarb Sauce With Almonds
Ingredients:
1/2 c coarsely slivered almonds 4 c chopped fresh rhubarb 10 T sugar 3/4 t ground ginger juice of 1/2 lime juice and grated rind of 1 orange
Procedure:
Preheat oven to 350F.
Toast almonds on a cookie sheet in the oven for 10 minutes, stirring occasionally to avoid over-browning. Set aside.
In a saucepan, combine all remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for a few minutes, until rhubarb has softened and mixture becomes sauce like. Stir. When almonds are cool, add them to rhubarb mixture. Chill before serving. Makes about 3 cups.
Grammie Sarah's Rhubarb Compote
Ingredients:
1 lb fresh rhubarb, trimmed and cut into 1/2" pieces. 1 T finely chopped candied ginger 1/4 to 1/2 sugar or honey (to taste) 1/3 c apple cider, ginger beer or water 2 strips lemon zest Whipped cream and mint sprigs for garnish (optional)
Procedure:
Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover and cook over medium heat until rhubarb is tender (6-8 minutes). Cook it long enough to soften it but not so long that it falls apart. Stir occasionally while cooking. Add sweetening to taste. Cool to room temp, then refrigerate until ready to serve. Serve topped with whipped cream and sprigs of fresh mint.
Grilled Chicken with Rhubarb Relish
Ingredients:
relish: 3 cups diced rhubarb 3/4 cup sugar 1 tablespoon grated orange zest 1 cup orange juice 1 or 2 jalapeno peppers, seeded and chopped 2 shallots minced chicken: 6 boneless, skinless chicken breast halves salt and pepper 1 tablespoon fresh lemon juice Olive oil
Procedure:
Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool.
Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 minutes per side.
Serve with rhubarb relish. Serves 6
Grilled Oysters with Rhubarb-Ginger Compote
Ingredients:
2 rhubarb stalks, thinly sliced 1 shallot, minced 1 teaspoon grated fresh ginger root 2 tablespoons mirin (Japanese sweet cooking wine) or sherry 2 tablespoons white wine 12 freshly shucked oysters 1 tablespoon olive oil
Procedure:
Combine all compote ingredients in a nonreactive saucepan. Cook over medium heat, stirring often, until the rhubarb has softened and the compote has a thick, sauce like consistency. Set aside.
Brust the oysters lightly with olive oil and gill over a hot flame for about 3 minutes on each side until the oysters are just heated through.
To serve, spoon some of the compote onto each plate and arrange 3 oysters in the center.
Kumquat Chutney (with Rhubarb)
Ingredients:
2 C Whole kumquats 3/4 C Granulated sugar 3 C Dark brown sugar, packed 1/2 C Water 3/4 C White vinegar 1/2 C Raisins 1 Lb Rhubarb -- cut in 1-in. pieces 1 C Chopped celery 1 Lg Onion -- chopped 1 Green bell pepper -- chopped 2 Garlic cloves -- crushed 1/4 C Slivered citron 1 Lg Orange The juice & grated peel only 1 C Peeled & chopped ginger root 1 Tb Worcestershire sauce 2 Ts Salt 1 T Curry powder 1 T Ground allspice 1 T Ground cinnamon 1 T Ground ginger (optional) 1 T Black pepper or 1/2 Ts Red pepper (optional)
Procedure:
Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, garlic, citron, orange juice and peel, ginger root, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized jars and seal immediately.
Makes about 4 1/2 pints.
Lemon Ice Torte with Strawberry-Rhubarb Sauce
Ingredients:
Crust: 3 cups blanched slivered almonds, toasted (about 12 ounces) 1/2 cup sugar 5 tablespoons margarine, melted 1/4 teaspoon ground cinnamon 1/3 cup strawberry preserves 3 pints lemon or pineapple ice, sherbet or sorbet Sauce: 1 cup sugar 1/2 cup water 1 vanilla bean, split lengthwise 1 20-ounce bag frozen unsweetened rhubarb 1 20-ounce bag frozen unsweetened strawberries 1 1-pint basket fresh strawberries Fresh mint sprigs
Procedure:
For Crust:
Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter spring-form pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes.
Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.
Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)
For Sauce:
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce.
8 servings
Lemon Thyme and Rhubarb Compote
Ingredients:
1/4 cup water 1/4 cup dry red wine 1/2 cup sugar 1 pound rhubarb, cut into 1-inch slices 1 pint strawberries, halved 2 sprigs fresh lemon thyme or fresh French thyme with a squeeze of lemon
Procedure:
Place water, wine, sugar and rhubarb in a medium saucepan. Bring to boil and simmer, partially covered, about 10 minutes, or until rhubarb is tender. Remove from heat and stir in strawberries and thyme. Allow to cool and discard thyme. Serve at room temperature or chilled, as an accompaniment to a savory roast or as an after-dinner sweet, garnished with a dollop of cr?me fra¯che. Serves 6.
Microwave Rhubarb Chutney
This has the added advantage of being quite quick to prepare, and won't heat up the kitchen in midsummer.
Ingredients:
3 c Rhubarb; sliced 1 c Cider vinegar 1 c Sugar, brown, dark 1/2 ts Ginger, ground 1/2 ts Allspice 1/2 ts Mustard, dry 1/2 ts Cinnamon 1/4 ts Garlic powder 8 oz Dates; chopped 1/2 c Raisins 2 md Apples; peeled & chopped -(3 cups)
Procedure:
In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger, allspice, mustard, and microwave on high for 6 minutes or until boiling. Add dates, raisins, and apples. Do not cover. Microwave on high 6 minutes. Stir and microwave 6 more minutes. Stirring occasionally, let stand till barely warm. Spoon into jars and refrigerate. Will thicken.
Yield: 5 pints
Minted Berry-Cherry Rhubarb Compote
Ingredients:
1/4 cup water 1/4 cup dry red wine 1/2 cup sugar or to taste 1 1/2 pound rhubarb, sliced 1 cup dried, pitted cherries 1 pint raspberries 4 whole fresh mint leaves 6 sprigs fresh mint
Procedure:
In medium saucepan combine water, wine, sugar, rhubarb, and cherries. Bring to a boil, then simmer about 10 minutes or until rhubarb is tender. Remove from heat and stir in raspberries and the 4 mint leaves. Let cool completely. Remove mint leaves and chill. Serve garnished with mint sprigs.
serves 6
No Sugar Rhubarb Sauce
Ingredients:
Nutrasweet or other artificial sweetener Stick or ground cinnamon(optional) Vanilla extract (optional)
Procedure:
Wash rhubarb stalks and slice into 1 1/2"-2" lengths. Put into a pot, or microwave container with the cinnamon. Either cook covered gently on the top of the stove or zap in the microwave until sort but still holding their shape. The timing depends on the quantity and diameter of the stalks. You can stir gently during the cooking to get the pieces to cook evenly. When it is the texture you like (some like it all mushy, like applesauce), take it off the heat and add the vanilla extract and artificial sweetener. It uses quite a lot, but tastes vary, so add, stir gently and taste. (Generally you use less if you use either the cinnamon and/or the vanilla.) Cool and serve with extra sweetener at the table for those who like it sweeter. It is also good with sugar free ice cream or yogurt. If you make it highly spiced, adding cloves, ginger, etc, you can use this like cranberry sauce.
Comment:
Rhubarb is an excellent food to use desserts if you are diabetic. It doesn't count as a fruit, but in modest servings as a free food. Of course,you don't make it with sugar.
Red Currant Rhubarb Sauce With Port Wine
Ingredients:
2 c Rhubarb, peeled & diced 1/4" (about 1 lb) 1 1/4 c Red currant jelly 1 tb Arrowroot 1 tb Port wine
Procedure:
Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice. Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached. Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop. Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes. Serve this sauce with grilled venison steaks or pheasant breasts
Stewed Rhubarb
Ingredients:
An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts--an average of 1-1/2 pounds per quart.
Procedure:
Select young, tender, well-colored stalks from the spring or late fall crop.
Trim off leaves. Wash stalks and cut into 1/2-inch to l-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill hot jars without delay, leaving 1/2-inch head space. Adjust and process.
Rhubarb Apple Sauce
Ingredients:
4-5 large sweet apples (I like golden delicious which are very sweet) 3 long, thick rhubarb stalks 1/2 pint strawberries sweetener to taste (I use none) water
Procedure:
Peel and chop rhubarb. Core, peel and chop apple. Pick stems off strawberries. Dump it all in a pot and add a little water (1/4 cup?) to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)
Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape.
Stir occasionally.
Simmer until most of the apples have dissolved and the mix doesn't look too watery - around half and hour. It's best to turn off the flame while the mix is still a little watery since more water will evaporate while it is cooling down.
I prefer the texture when some apple chunks are left in the sauce. If you can't find rhubarb, try cranberries. You can also use this as a "low sugar" jam.
Rhubarb Cherry Sauce for Poultry
Ingredients:
1/2 cup tawny port 1/2 cup dried cherries (fresh Strawberries) 1/4 cup chopped shallots 1 pound fresh rhubarb -- trimmed and sliced 1 1/2 cups chicken stock 1 tablespoon arrowroot -- dissolved in 2 tablespoons orange juice 1 teaspoon coarsely ground black pepper
Procedure:
Serve sauce with poultry (chicken, duck, turkey breast).
In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.
Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the pepper and salt to taste.
Slice the poultry entree at an angle and divide among 4 plates. Serves each portion topped with some of the sauce.
Serve with sugar snap peas and garlic mashed potatoes.
Rhubarb Chutney
Ingredients:
1 Lb Rhubarb 2 Ts Coarsely grated fresh ginger 2 Garlic cloves 1 Jalapeno chili, (or more) seeds and veins removed 1 T Paprika 1 Tb Black mustard seeds 1/4 C Currants 1 C Light brown sugar 1 1/2 C Light vinegar
Procedure:
Wash the rhubarb and slice into pieces 1/4-inch thick. If the stalks are wide cut them in halves or thirds lengthwise first. Finely chop the grated ginger with the garlic and chili. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup
Rhubarb Chutney
Ingredients:
4 c Diced fresh or frozen rhubarb 2 c Diced peeled apples 1 Orange 1 Lemon 2 c Packed brown sugar 1 c Raisins 1/2 c Diced candied citron 1/2 c Apple juice 1/2 ts Ground nutmeg 1/2 ts Ground allspice 1/2 ts Ground cloves 1/2 ts Ground cinnamon 1/4 ts Salt
Procedure:
Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: About 6 half-pints
Rhubarb Chutney
Ingredients:
3 Cups Rhubarb -- sliced 1 Cup Cider vinegar 1 Cup Sugar, brown -- dark 1/2 Teaspoon Ginger -- ground 1/2 Teaspoon Allspice 1/2 Teaspoon Mustard -- dry 1/2 Teaspoon Cinnamon 1/4 Teaspoon Garlic powder 8 ounces Dates -- chopped 1/2 cup Raisins 2 medium Apples -- peeled & chopped, 3 cups)
Procedure:
In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger, allspice, mustard, and microwave on high for 6 minutes or until boiling. Add dates, raisins, and apples. Do not cover. Microwave on high 6 minutes. Stir and microwave 6 more minutes. Stirring occasionally, let stand till barely warm. Spoon into jars and refrigerate. Will thicken.
Rhubarb Compote
A stewed rhubarb, good hot or cold. Serve over soy ice cream, on a thin piece of cake, or even on your pancakes or oatmeal. The dried fruits are an excellent source of soluble fiber and are helpful in reducing blood cholesterol levels.
Ingredients:
5 cups rhubarb, cut into 2" pieces 1/3 to 1/2 cup sweetener of your choice 1/2 tsp orange or lemon zest 1/4 cup water 1/4 cup currants 1 cup apple, peeled and sliced
Procedure:
Place all ingredients in a medium-sized saucepan, cover and bring to a boil. Reduce heat, cook on low for 5 minutes, until rhubarb is soft. Stir and sweeten to taste if needed. Serve hot or cold.
Makes 8 - 1/2 cup servings. Per serving: calories: 97; fat: 0.2g; carbohydrate: 24g; protein: 1g; fiber: 2g. Percentage of calories from fat: 2%.
Rhubarb and Dried Cherry Chutney
Rhubarb is a harbinger of spring, and here it stars with "cherry raisins" to make a fabulous sweet-spicy chutney. We serve it with Roast Lemon-Pepper Duck; it's also a great balance for other rich-tasting foods like pork and venison. Very young and tender rhubarb doesn't need to be peeled. But as the season progresses, larger stalks can become tough and stringy. Use a vegetable peeler to remove only the outermost layer.
Ingredients:
4 cups 2 lbs fresh rhubarb, both ends trimmed, peeled and cut in 1/2 inch pieces 3 Tbs. sugar 1/2 cup honey 1/2 cup dried cherries 5 Tbs. red wine vinegar 3 Tbs. red wine 2 tsp. mustard seeds 1/2 tsp. kosher salt Pinch each of cinnamon, allspice, and cayenne 1/2 cup minced red onion 3/4 cup 1/2-inch slices of celery 2 tsp. grated orange zest 1 Tbs. minced jalapeno pepper (no seeds) 2 tsp. lime juice
Procedure:
Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 30 minutes.
In a 10-inch skillet, cook the honey, cherries, vinegar, wine, mustard seeds, salt, and spices over medium heat until syrupy.
Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender but still have some texture to it.
Add the orange zest and jalapeno pepper and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve at room temperature or chilled.
Comment:
Sun-dried cherries from Washington State and Michigan are a relatively recent and worthy addition to the shelves of specialty food shops around the country. Some stores also carry sun-dried cranberries and strawberries--either of which would stand in nicely for the cherries in this recipe. The fruits are great for snacks in their dried state, but should always be reconstituted before using them in a recipe that does not include sauce or a liquid (e.g., pancakes or muffins).
Rhubarb Mint Chutney
Ingredients:
1 tb Butter 1 sm Onion; minced 3 c Rhubarb; chopped 2/3 c Granulated sugar 1/4 c Lemon juice; fresh 1 ts Mint 1/2 ts Lemon zest; grated
Procedure:
Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. Chutney can be prepared, cooled, covered and refrigerated for up to 2 days. Serve with lamb
Rhubarb Mousse With Strawberry-gin Sauce
Ingredients:
3 c Diced rhubarb 1/2 c Brown sugar 1 pk Unflavored gelatin 1/4 c Tanqueray or other juniper flavored gin, such as Gilbey's or Beefeater 2 c Cream 2 Egg whites 1/4 c Sugar 2 c Strawberries, hulled 5 tb Sugar 1/4 c Lemon marmalade, the type with shreds of lemon rather than chunks 2 tb Tanqueray gin
Procedure:
Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor.
Soften the gelatin in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatin. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatin to set.
With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not over whip or the cream will break down.
Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.
To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor. Strain through a sieve and reserve. Warm the marmalade just to melt. Combine the marmalade, the gin, and the pureed strawberries, mixing well. Chill thoroughly.
Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.
Rhubarb Mustard Salsa (for grilled fish)
Ingredients:
1 tsp olive oil 1/2 lb rhubarb 1+ T sugar 1 1/2 T Dijon mustard 1/2 small red onion, chopped 1/4 tsp lime juice 1 T chopped fresh parsley 1 tsp chopped fresh basil salt, freshly ground black pepper to taste
Procedure:
heat oil in skillet over medium heat. add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients.
Rhubarb, Onion, and Raisin Chutney
Ingredients:
Can be prepared in 45 minutes or less. 1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices 3 tablespoons vegetable oil 1 cup golden raisins 3 tablespoons red-wine vinegar 1/8 teaspoon ground cloves 1/4 cup sugar 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)
Procedure:
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Makes about 3 1/2 cups.
Rhubarb Relish
Ingredients:
2 c. finely chopped fresh or frozen rhubarb 2 c. finely chopped onion 2 1/2 c. packed brown sugar 1 c. vinegar 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. ground cloves 1/4 tsp. pepper
Procedure:
Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Makes a nice condiment for poultry, pork or beef.
Rhubarb Salsa
Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with 0.5 c each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.
Rhubarb Sauce
Ingredients:
1/4 cup tapioca granules 1 1/4 cups sugar 2 1/2 cups rhubarb, cut into 1/2-inch pieces 2 1/2 cups water 1 cup crushed pineapple, unsweetened
Procedure:
Combine tapioca, sugar, rhubarb, and water in a large saucepan. Let stand for about 10 minutes to let tapioca soften. Heat, stirring often, until it comes to a rapid boil.
Remove from heat and cool. Add pineapple and refrigerate 1 hour.
Rhubarb Sauce
Ingredients:
4c rhubarb chopped 3/4c sugar 1/4c water
Procedure:
place all these in a saucepan; cover, and let simmer over medium heat until all the rhubarb has melted down.
Variations: a friend of mine peels the rhubarb. The sauce comes out green but tastes the same if you want something different. Also, you could add a tsp of cinnamon and a slice of fresh ginger when simmering.
Rhubarb Sauce
Ingredients:
1/4 cup tapioca granules 1 1/4 cups sugar 2 1/2 cups rhubarb, cut into 1/2-inch pieces 2 1/2 cups water 1 cup crushed pineapple, unsweetened
Procedure:
Combine tapioca, sugar, rhubarb, and water in a large saucepan. Let stand for about 10 minutes to let tapioca soften. Heat, stirring often, until it comes to a rapid boil.
Remove from heat and cool. Add pineapple and refrigerate 1 hour.
Potage De Fruits Glaces (Rhubarb Soup)
This is a refreshing soup to be served in bowls nestled in ice. Try it as a first course or dessert. It is especially good at a brunch. This soup has everything going for it except its color... a subdued gold that doesn't match its upbeat flavor. A few drops of red food coloring will give it life. I am sorry, but I am unable to identify the original source of this recipe. Fairly certain it came off the Internet however.
Ingredients:
1/2 pound rhubarb (about 6 stalks), cut into 1-inch pieces 1/3 cup sugar 1/4 cup water 2 teaspoons lemon juice Juice of 1 lime 4 ripe bananas, sliced 2 cups fresh or frozen orange juice 1/3 cup light rum, optional Drops of red food coloring (about 10 or so, optional) 1 eating apple, peeled, cored and cut into 1/4-inch dice 2 to 3 slices lime, cut in half, to garnish Crushed ice, to surround serving cups
Procedure:
Preheat oven to 325 degrees.
Clean and cut the rhubarb into 1-inch lengths. Place the pieces in a heavy saucepan. In a separate saucepan, heat the sugar and water and stir to dissolve the sugar. Cook to a light syrup without stirring, about 5 minutes. Remove from the heat and allow to cool.
Place the rhubarb and sliced bananas in the blender work bowl. Puree the mixture until smooth. Mix in the orange juice and the rum, if using it.
If the soup needs color, blend in 8 to 10 drops of red food coloring. Stir in the apple.
Serve in chilled bowls, preferably glass, surrounded with crushed ice. Float half of a very thin slice of lime on the top of each bowl.
Serves 4 to 6
Rhubarb Strawberry Sauce
In a 2-quart microwave-safe casserole, combine:
1 pound fresh rhubarb, cut into 1-inch pieces 3/4 C sugar 1/4 C water.
Cover with plastic wrap (leave a small vent on 1 side so that steam can escape). Microwave on HIGH for 7 to 10 minutes, stirring once, until rhubarb is tender.
Stir in:
1 pint fresh strawberries, washed, hulled, and halved. Uncover and microwave on HIGH 2 minutes. Cover and let stand 2 to 3 minutes. Serve warm over ice cream, or ladle over shortcake and top with whipped cream.
Rhubarb-Strawberry Sauce
Ingredients:
1 lb. fresh or frozen rhubarb, cut into 1-inch pieces 12 oz. currant jelly 2 c. sliced fresh or frozen strawberries 1/4 c. sugar
Procedure:
Bring rhubarb & jelly to a boil over medium heat, stirring frequently. Reduce heat; cover & simmer for 8-10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in strawberries & sugar; bring to a boil. Cook & stir for 1 minute. Remove from heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles.
Rhubarb Syrup
Ingredients:
1 lb. rhubarb 1 cup water 2 cups sugar 2 Tbsp. rosewater
Procedure:
Remove strings from rhubarb, wash, and cut into 1/2" pieces. Wrap rhubarb in cheesecloth and tie shut. Bring sugar and water to boil. Put cheesecloth in the syrup and simmer over medium heat for 30 minutes or until it thickens. Remove cheesecloth, squeeze it to get the juice out. Pour syrup into a clean, dry bottle and cork tightly. To mix add 1 part syrup to 3 parts water and add 2 ice cubes per person. Serve well chilled.
Rock Cornish Hens with Rhubarb Sauce
Ingredients:
4 1pd rock Cornish hens salad oil 1 cup chopped onion 1 cup chopped celery 1 cup chopped apple 1 1/2 teaspoon salt 1/4 cup chopped walnuts Rhubarb sauce: 1 1/4 pds rhubard, cut up (2 cups) 1/2 cup water 1/4 cup salt 1/4 cup ground cinnamon 1/2 cup sugar
Procedure:
Remove giblets and neck from hens. Rinse and drain hens well.Tuck neck skin of each hen under wings to secure it. In 10 inch skillet over medium heat in 1/4 cup hot salad oil, cook onion and celery until golden about 10 minutes. Stir in apple, salt and walnuts. Lightly spoon some of the mixture into each hen. Tie legs and tail of each hen together. Brush hens generously with oil. Sprinkle with salt. Place breast side up, on rack in open roasting pan. roast at 375 degs F. 1 1/4 hours or until a leg can be moved easily up and down. Meanwhile prepare Rhubarb sauce: In 2 quart saucepan over medium heat. Heat rhubarb, water,salt and cinnamon to boiling, cover. reduce heat to low. Cook 5-8 minutes or until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.
Serves 4.
Sharbat-e Rivasse (rhubarb syrup)
Ingredients:
1 lb. rhubarb 1 cup water 2 cups sugar 2 Tbsp. rosewater
Procedure:
Remove strings from rhubarb, wash, and cut into 0.5" pieces. Wrap rhubarb in cheesecloth and tie shut. Bring sugar and water to boil. Put cheesecloth in the syrup and simmer over medium heat for 30 minutes or until it thickens. Remove cheesecloth, squeeze it to get the juice out. Pour syrup into a clean, dry bottle and cork tightly.
To mix add 1 part syrup to 3 parts water and add 2 ice cubes per person. Serve well chilled.
Spiced Rhubarb
Ingredients:
10 c Diced fresh or frozen rhubarb 4 1/2 c Sugar 1 c Cider vinegar 2 ts Ground cinnamon 1/2 ts To 1 ts Ground cloves 1/2 ts To 1 ts Ground allspice
Procedure:
In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4 pints.
Steamed Apples and Rhubarb
In a 2-quart microwave-safe casserole, combine:
1 pound fresh rhubarb, cut into 1-inch pieces 1 pound Granny Smith apples, peeled, cored, and sliced 1/4-inch thick.
In a separate bowl, combine and mix well:
3/4 C sugar 1/2 tsp grated orange zest 1/2 tsp ground dried ginger 1/8 tsp ground nutmeg.
Sprinkle over rhubarb and apples. Toss well to coat them evenly. Cover with plastic wrap (leave a small vent on 1 side so that steam can escape). Microwave on HIGH for 9 to 12 minutes, until rhubarb and apples are tender. Rotate the dish 1/4 turn every 4 minutes. Let stand, covered, for 10 minutes. Serve warm.
Strawberry-Rhubarb Compote
Ingredients:
3 Cups chopped rhubarb (green or pink, it doesn't matter) 1 Cup chopped strawberries 1/4 Cup (or so) sugar 1/2 Cup (or so) water
Procedure:
In a heavy-bottomed saucepan, combine rhubarb, sugar and water. Bring to simmer, then turn heat very low. Cook without stirring for several hours. When the rhubarb is very soft, add the strawberries and cook for another hour or so. Stir gently. Add more sugar if needed.
The ratio of rhubarb to berries is flexible. I'm sure you can prepare this recipe faster, but I'm told rhubarb likes to stew slowly (macerate?). I start a batch on Saturday, when I'm generally in and out of the kitchen anyway. I like the compote warm or cold. If you're feeling decadent, it's good over ff ice cream or baked goods.
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