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Miscellaneous Rhubarb Recipes

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10.11 - Miscellaneous Rhubarb Things

Recipes in this section:

Norwegian Rhubarb Dessert

Ingredients:

1 1/2 Lbs. rhubarb
1 1/2 C. water
3/4 C. sugar
1/2 Tsp. vanilla
3 Tbsp. cornstarch
1 C. heavy cream
1/4 C. sugar
1 Tsp. vanilla

Procedure:

Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth stiff paste. Stirring constantly, add to rhubarb and cook for 5 minutes, or until thick and clear. Pour into glass serving dish. Whip cream until frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on compote or cover top with spoonfuls of whipped cream. If you prefer to serve without whipped cream, you could serve with a little milk poured on each portion.

Chicken Smothered In Rhubarb

Ingredients:

3 1/2 pound chicken, cut into 10 serving pieces
Essence
1 tablespoon flour
1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces
2 medium onions, julienned
1 tablespoon minced garlic
1 bay leaf
Fresh thyme sprigs
1 cup white wine
3 tablespoons finely chopped parsley
Garnish: 2 cups cooked white rice, warm, 1 tablespoon finely chopped parsley

Procedure:

In a mixing bowl, toss the chickens with Essence  and flour. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken for 6 to 8 minutes on each side. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence and parsley and serve with rice.

Comments:

Whats Essence?

Chocolate Purses With Rhubarb Raspberry Mousse

Ingredients:

Rhubarb raspberry Mousse

1 1/2 c Fresh or frozen rhubarb about 1/2 lb. finely diced
1/3 c Sugar
1 ts Unflavored gelatin
1/4 c Sour cream
1/2 c Fresh raspberries
1/2 c Heavy cream, well chilled

Raspberry Sauce

2 c Fresh raspberries
5 tb Confectioner's sugar

Molding Chocolate

7 oz Semisweet chocolate, grated
2 oz Unsweetened choclate, grated
1/4 c Light corn syrup
1 1/2 ts Rum or cognac
Confectioner's sugar, for kneading and rolling

Procedure:

Place a medium mixing bowl and the beaters of your electric mixer in the refrigerator to chill for at least 30 minutes.

MAKE THE MOUSSE: Combine the rhubarb and sugar in a medium saucepan. Cover and bring to a simmer over low heat. Cook for 8 to 10 minutes, or until the rhubarb is very soft. Transfer to the bowl of a food processor and puree. Transfer the puree to a medium nonreactive mixing bowl and set aside.

Put 2 tablespoons cold water in a small saucepan and sprinkle the gelatin over. Set aside and let soften for 5 minutes. Heat the mixture over low heat, swirling until the gelatin is completely dissolved and no grains remain. Stir the gelatin into the pureed rhubarb and allow to cool. Then fold the sour cream and berries into the puree.

In the chilled bowl, whip the cream with an electric mixer at high speed until it holds soft peaks. Do not overbeat. Gently fold the whipped cream into the fruit mixture with a rubber spatula. Cover the mousse and refrigerate until it sets, about 4 hours, or overnight.

MAKE THE SAUCE: Combine the raspberries and confectioner’s sugar in a small saucepan. Cook over low heat until the berries are soft, about 3 to 4 minutes. Transfer to a food processoror blender and puree. Strain through a fine-mesh strainer into a small bowl and discard the seeds. Stir 2 tablespoons of cold water into the suace to thin. Transfer to a jar and refrigerate.

PREPARE THE MOLDING CHOCOLATE: Put both chocolates in the top of a small double boiler over simmering water. Melt over low heat, stirring constantly with a spatula or wooden spoon until the chocolate is very smooth and shiny. Remove from the heat and add the corn syrup and liquor. Using a wooden spoon, mix the chocolate vigorously (the chocolate will start to “seize”; don’t worry, be happy, you’re doing just fine) until the chocolate gradually thickens and leaves the sides of the bowl to form a loose, soft mass. The stirring should take no longer than a minute; do not overwork the chocolate or its oils may separate.

Divide the chocolate into 2 equal portions. Place one portion in the center of an 11 by 16 inch long sheet of plastic wrap on a cool flat surface. Level the chocolate with a spatula. Cover the chocolate with a second sheet of plastic wrap the same size as the first sheet. Using a rolling pin, gently roll the chocolate into a rectangle about 10 by 15 inches and 1/16 inch thick. Leaving the chocolate still covered, set aside at room temperature away from any heat source for 30 to 45 minutes to prtially set. Repeat with remaining chocolate. When the chocolate is partially set, it should be no longer wet by still very pliable. If at first it’s still too wet to handle, let it sit for about 5 minutes more but do not allow it to harden or it will become difficult to knead.

Remove the plastic wrap from one sheet of chocolate. Generously dust a work surface with confectioner’s sugar. Gather the chocolate into a ball. If the chocolate has dried out and cracks or crumbles a little, don’t be concerned, the chocolate will soften and come togther again after kneading. Knead it briefly, pressing it into the confectioner’s sugar as you knead, until soft and no longer sticky. If it feels sticky, knead in a little more confectioner’s sugar. The molding chocolate should feel very soft and smooth.

Divide the chocolate in half and shape each half into a ball. Cover the balls with plastic wrap and set aside. Knead and shape the remaining sheet of chocolate in the same manner, for a total of 4 chocolate balls.

ASSEMBLE THE PURSES: Brush off any chocolate crumbs left on the work surface; the surface should be dry, or the chocolate will stick. Lightly dust the work surface and a rolling pin with confectioner’s sugar. Slightly flatten one chocolate ball and gently roll it out into a circle about 9 inches in diameter. As you roll the chocolate, be sure to lift it from time to time and dust the surface underneath with a little more confectiner’s sugar to prevent the chocolate from sticking.

Place one quarter (about 1/3 cup) of the mousse in the center of the chocolate circle. Gather the sides up to enclose the filling. Pinch the purse at the neck to seal in the mousse, allowing the top edges of the purse to fan out. Transfer the purse to a large platter, loosely cover with plastic wrap, and refrigerate.

Repeat rolling and filling the remaining balls of chocolate to make 3 more purses. Cover and refrigerate until ready to serve.

TO SERVE: Place a chocolate purse on each chilled dessert plate and spoon some raspberry sauce around it.

Freezing Rhubarb

Use rhubarb whole stalks or pieces. Choose, firm, tender, well-colored stalks with good flavor and few fibers. Wash, trim and cut into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb in boiling water for 1 minute cool promptly in cold water to retain color and flavor. Drain well.

Unsweetened pack:

Pack either raw or preheated rhubarb tightly into containers without sugar. Leave 1/2-inch headspace. Seal, label and freeze.

Syrup pack:

Pack either raw or preheated rhubarb lightly into containers; cover with cold 50-percent syrup (1 cup sugar to 1 cup water). Leave 1/2-inch headspace. Seal, label and freeze.

Puree:

Prepare rhubarb as for rhubarb stalks or pieces. Add 1 cup water to 1 1/2 quarts (2 pounds) rhubarb and boil 2 minutes. Cool and press through a sieve. To 1 quart (2 pounds) puree, mix 2/3 cup sugar. Pack into containers leaving 1/2 inch headspace. Seal, label and freeze.

Glazed Roast Lamb With Rhubarb Salsa

Ingredients:

LAMB:

1 Leg of lamb (4-6 lbs) Boned and rolled 3 tb Honey
1 ts Garlic salt
1/4 ts Ground pepper
2 tb Red wine vinegar

RHUBARB SALSA:

1 c Chopped onions
2/3 c Dark or golden raisins
1/2 c Honey
2 tb Red wine vinegar
4 ts Chopped Jalapeno pepper
2 Cloves garlic, minced
1/2 ts Ground cardamon
6 c Fresh or frozen sliced Rhubarb (1-1/2 lbs)

Procedure:

LAMB: Combine the 3 tablespoons honey, garlic salt, pepper and 2 tablespoons vinegar. Place meat on rack in roasting pan; brush with glaze mixture. Roast in 325 degree oven for two to four hours or until desired doneness (150 degrees for medium rare or 160 degrees for medium), brushing occasionally with glaze mixture.

RHUBARB SALSA: In a large saucepan, combine the onions,raisins,honey,vinegar,jalapeno pepper, garlic,and cardamom. Stir in rhubarb. Bring to boiling; reduce heat and simmer, covered, for 10 minutes, stirring as little as possible. Uncover and simmer for 5 minutes to reduce the liquid slightly. Stir only if necessary to prevent scortching. Set aside. serve at room temperature as accompaniment to sliced roast lamb. Refrigerate any leftovers.

Lamb and Rhubarb Ragout

Ingredients:

500.00 g boneless stewing lamb
125.00 mL chopped onion
15.00 mL oil
500.00 mL carrots, cut in julienne strips
375.00 mL rhubarb, cut in 2 cm pieces
125.00 mL water
50.00 mL sugar
25.00 mL lemon juice
25.00 mL chopped fresh parsley OR 10 mL dried
1.00 mL cinnamon
1.00 mL nutmeg
1.00 mL salt
0.50 mL freshly ground pepper

Procedure:

Brown lamb with onion in oil. Add remaining ingredients. Cover and bring to boil. Reduce and simmer 1 h, stirring often. Serve over noodles and sprinkle with chopped parsley, if desired. Makes 4 servings (250 mL each).

Lentils Curried with Rhubarb and Potatoes

An unusual recipe from India.

Ingredients:

1 cup dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut

Procedure:

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.

Nutrition:

Total Calories Per Serving: 264
Fat: 6 grams

Mackerel With Rhubarb (Irish)

Ingredients:

2 lb Mackerel filets
2 oz Margarine
1 Lg. onion, chopped
1/2 lb Rhubarb, chopped
Pepper and salt
Toasted breadcrumbs
1 lb Rhubarb (for the sauce)
2 T Sugar (for the sauce)
Grated lemon rind (for sauce
2 T Water (for the sauce)

Procedure:

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture.

Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes.

While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.

Servings: 4

Baked Chicken And Rhubarb

Ingredients:

3 lb. chicken breasts and thighs or 1 whole chicken cut up
2 c. diced rhubarb (1/2-inch pieces)
1/3 c. sugar
1 1/2 Tbsp. cornstarch
1 1/2 c. water
2 tsp. lemon juice
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
rice for serving

Procedure:

Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.

Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375 degrees oven for 30 minutes. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken. Serve with hot cooked rice. Yields 4 to 6 servings.

Nu-Taste Jello

Ingredients:

1-1/2 cups rhubarb (fresh or frozen)
1/4 cup sugar
1 pkg. gelatin (3 oz.) strawberry or cherry

Procedure:

Cook rhubarb with sugar until soft. Drain off liquid, add enough hot water to make 2 cups hot liquid. Mix gelatin with hot liquid, stir well until dissolved. Pour into mold or bowl. Refrigerate until set Serve with Cool Whip (optional). Makes 4 servings.

Persian Rhubarb Stew

Ingredients:

1.5 pds stew meat
1 pd rhubarb, cut into 1" pieces
1 c. chopped parsley
2 T. dried mint
1-2 T. tomato paste
1 chopped onion
1/4-1/2 t. turmeric
pinch saffron dissolved in hot water
3 T. lemon juice
salt and pepper to taste

Procedure:

Brown meat and onions. Add 2-3 cups water and tomato paste, turmeric, salt and pepper. Cook one hour. Saute parsley and mint. Add to stew with saffron. Cook another hour. Add lemon juice and rhubarb. Cook until rhubarb is tender but not falling apart. Serve over hot rice. The same recipe can be made with celery. Cooking times are approximate. Meat should be almost falling apart. There should be about 1 to 1-1/2 cups liquid in stew at end of cooking time.

Pork and Rhubarb Ragout

Ingredients:

500.00 g boneless stewing pork
125.00 mL chopped onion
15.00 mL oil
500.00 mL carrots, cut in julienne strips
375.00 mL rhubarb, cut in 2 cm pieces
125.00 mL water
50.00 mL sugar
25.00 mL lemon juice
25.00 mL chopped fresh parsley OR 10 mL dried
1.00 mL cinnamon
1.00 mL nutmeg
1.00 mL salt
0.50 mL freshly ground pepper

Procedure:

Brown pork with onion in oil. Add remaining ingredients. Cover and bring to boil. Reduce heat and simmer 1 h, stirring often. Serve over noodles and sprinkle with chopped parsley, if desired. Makes 4 servings (250 mL each).

Pork With Rhubarb Sauce

Ingredients:

 3 lb Pork loin center rib roast (8 ribs)
1/4 ts Salt
1/4 ts Pepper; coarsely ground
1/2 lb Rhubarb, fresh; chopped (2 cups)
1/4 c  Apple juice concentrate; thawed
 2 T  Honey
 Nutmeg, ground
 2 T  Water
 1 ts Cornstarch

Procedure:

Have the butcher loosen the pork roast backbone, if possible, for easier carving. Rub the roast with salt and pepper. Place bone side down in a small, shallow roasting pan. Insert a meat thermometer into the thickest portion of the roast; make sure bulb doesn’t touch bone, fat, or the pan. Roast, uncovered, at 325 F. until the thermometer reads 150 F., about 75 to 90 minutes.

For the sauce, in a medium saucepan stir together the rhubarb, apple juice concentrate, honey, and nutmeg. Bring to a boil; reduce the heat, cover, and simmer ten minutes or until the rhubarb is very tender. Mix the water and cornstarch; stir into the rhubarb mixture. Cook and stir until the sauce is thickened and bubbly. Continue cooking for two minutes more.

When the meat thermometer registers 150 F., spoon some of the sauce over the roast. Continue roasting until the thermometer reads 170 F., about 30 to 45 minutes more. Spoon on additional sauce occasionally. Let the roast stand 15 minutes before carving. Heat any remaining sauce and pass with the roast.

MICROWAVE DIRECTIONS: Prepare and roast the pork as directed. For the sauce, in a 1 1/2-quart microwave casserole cook the rhubarb, apple juice concentrate, honey and nutmeg, covered, on HIGH until the rhubarb is very tender, about five to seven minutes. Mix the water and cornstarch; stir into the rhubarb mixture. Cook, uncovered, until the sauce is thickened and bubbly, about one to two minutes, stirring every 30 seconds. Continue cooking for one minute more. Spoon over the roast as directed and pass the remainder with the roast.

Pork Chop Rhubarb Casserole

Ingredients:

4 pork chops
3 C. rhubarb -- cut up
1 Tbsp. cooking oil
1/2 C. brown sugar
1 Tsp. cinnamon
2 1/2 to 3 c. bread crumbs
1/4 C. flour
Salt and pepper to taste

Procedure:

In skillet, brown pork chops in oil; add salt and pepper. Remove to platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup. Sprinkle remaining crumbs into 9x13 inch baking dish. Combine rhubarb, sugar, flour and cinnamon. Spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil, sprinkle remaining crumbs. Bake 15 minutes longer.

Pork Chops With Rhubarb Dressing

Ingredients:

     1/2 t dried rosemary
     3/4 t salt
     1/8 t pepper
     6 pork loin or shoulder chops, cut 1" thick
     2 T salad oil
     1/2 to 3/4 c frimly packed brown sugar
     4 slices firm-textured bread, cut into 1/2" cubes
     1/2 t ground cinnamon
     1/4 t ground allspice
     4 c fresh rhubarb, cut into 1/2" pieces
     3 T all-purpose flour

Procedure:

Preheat oven to 350­F.

Mix together rosemary, salt and pepper; sprinkle evenly over pork chops on both sides. Heat the oil in a frying pan over medium-high heat. Add chops and brown on both sides; set aside with drippings.

Stir together remaining ingredients. Spread half of this dressing in a greased 9” x 13” baking dish. Arrange chops on top. Spoon over 3 T of drippings (adding water if needed to make this amount). Top with remaining dressing. Cover. Bake for 45 minutes. Then uncover and bake 15 minutes longer or until tender.

Serves 6

Rhubarb Apple Meringue (Northern Ireland)

Ingredients:

3 oz plain flour
4 oz hard margarine

Filling:

4 cups rhubarb and/or apples
3 egg yolks
6 oz castor sugar
1.5 oz self raising flour
Method for filling: mix yolks with sugar / add flour and then fruit
Meringue:
3 egg whites
6 oz castor sugar

Soda bread:

3 cups plain flour
1 level teaspoon baking soda
1 heaped teaspoon salt
2.5 cups of buttermilk

Wheaten bread:

2 cups wheaten meal
1 cup plain flour
1 heaped teaspoon baking soda
1 level teaspoon salt
2.5 cups of butter milk

Also butter spread and gooseberry or strawberry preserve.

Rhubarb - Be Cued Beef Ribs

Ingredients:

4 lb Lean,meaty beef short ribs
1/2 c Water
1/2 ts Seasoned salt
1 c Sliced rhubarb
1 Envelope onion soup mix (1 1/2 oz.)
1/3 c Honey
1/3 c Chili sauce
3/4 c Rose wine
1/3 c Water
1/2 ts Basil
1/8 ts Pepper
Red onion and Greens

Procedure:

Place ribs in 9 X 13” pan. Add 1/2 cup water.Sprinkle with seasoned salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine remaining ingredients except garnish in a sauce pan. Simmer 1/2 hour.Pour over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on serving platter. Garnish.Serves 6.

Rhubarb And Foie Gras

Ingredients:

1 1/2 pounds rhubarb, chopped
1 cup sugar
2 tablespoons minced shallots
Juice of 2 lemons
2 cups white wine
8 (2-ounce) slices of fois gras
Garnish: long chives, 1 tablespoon chopped chives

Procedure:

In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the fois in the center of the sauce. Garnish with long chives and chopped chives.

Rhubarb Orange Crepes

Ingredients:

Crepes:
1/3 cup all-purpose white flour
1/3 cup buckwheat flour
3/4 cup 1% milk
2 Tbsp. sugar
1 large egg
2 large egg whites
2 tsp. vegetable oil, preferably canola oil
1 tsp. pure vanilla extract
1/8 tsp. salt
Filling:

1 1/4 lbs. rhubarb, trimmed and cut into 1/2-inch pieces (5 cups)
3/4 cup sugar
2 Tbsp. all-purpose white flour
1 tsp. grated orange zest
2 Tbsp. orange juice
1 Tbsp. butter
Confectioners' sugar for dusting
Strips of orange zest for garnish

Procedure:

To make crepe batter:

Combine crepe ingredients in a food processor; process until smooth. Transfer the batter to a bowl, cover and refrigerate for at least 30 minutes.

To make filling:

Combine rhubarb, sugar, flour, grated orange zest, orange juice and butter in a saucepan and stir over medium-low heat until the rhubarb is tender and the juices are thick, 10 to 15 minutes. Remove from the heat and set aside. (The filling can be prepared ahead and stored, covered, in the refrigerator for up to 4 days.)

To cook crepes:

Heat an 8-inch nonstick skillet or seasoned crepe pan over medium-high heat until a drop of water dances on the surface. Using a paper towel, rub the pan with a little oil. Ladle a scant 2 Tbsp. crepe batter into the pan and tilt to coat the bottom evenly. (If the batter is too thick to readily coat the pan, stir in a little more milk.) Cook until the underside is brown, 30 to 45 seconds. Loosen the crepe with a spatula, and quickly turn it over with your fingertips. Cook until the bottom is lightly browned, 20 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, rubbing the pan with oil between crepes. Stack the crepes as they are cooked. (You will have about 14 crepes.) (The crepes can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)

To assemble and bake crepes:

Preheat oven to 375 degrees F. Lightly oil a shallow baking dish or coat it with nonstick cooking spray. Spread about 2 Tbsp. of the rhubarb filling in the center of each crepe. Fold in quarters and set the crepes in the prepared baking dish. Bake, uncovered, for 10 to 15 minutes, or until heated through.

Serve dusted with confectioners’ sugar and garnished with strips of orange zest.

Nutrition:

248 Calories per serving:
6 G Protein
5.0 G Fat
47 G Carbohydrate
113 MG Sodium
42 MG Cholestrol

Rhubarb Pilaf

Ingredients:

1 c Uncooked bulgur
1/2 c Chopped onions
1 tb Oil
1 ea Minced garlic clove
2 1/2 c Chopped rhubarb
7 ea Dried apricots, chopped
1/4 c Apple juice
1 ts Cinnamon
1 pn Cayenne
3 tb Brown rice syrup
1/2 ts Tamari
1/4 c Slivered almonds
Fresh sprigs mint for garnish

Procedure:

Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.

Pork Chops with Rhubarb Onion & Raisin Chutney

Ingredients:

1/2 c  Golden raisins
1/2 c  Hot water
2 tb Balsamic or red wine vinegar
1 pn Ground cloves
1 pn Ground nutmeg
2 tb Sugar
2 tb Vegetable oil
4 3/4  Pork chops; trimmed
Salt and freshly ground pepper
1 md Onion; finely chopped
1 1/2 c  Diced fresh rhubarb

Procedure:

In a bowl combine the raisins, hot water, vinegar, cloves, nutmeg, and sugar and let stand. In a large skillet heat the vegetable oil over moderately high heat. Season the pork chops with salt and pepper and cook until browned on both sides. Transfer browned chops to a shallow baking dish and place in a 300 degree F. oven. In the drippings in the skillet cook the onion, stirring occasionally, until tender. Add the raisin mixture, bring to a boil, and stir. Add the rhubarb, do not stir in the rhubarb, cover and let simmer for 5 minutes. Stir the mixture and cook, uncovered, for another 3 minutes or until the rhubarb is just tender. Return the pork chops to the skillet with any juices that have collected in the baking dish. Adjust seasoning with salt and pepper.

Rhubarb Potato Delight

Ingredients:

750 mL rhubarb (3 cups)
125 mL sugar (to sweeten the rhubarb) (half a cup)
250 mL all purpose flour (1 cup)
10 mL baking powder ( 2 tsp
1 mL salt ( quarter tsp)
65 mL white sugar (quarter cup)
100 mL butter (3 eighthscup)
250 mL mashed P.E.I. potatoes (1 cup )

Procedure:

Wash rhubarb well and place in 22 cm ( 9”) greased pie plate. Add sugar a pinch of salt and dots of butter may be added.

Bake at 200 C (400 F ) for 15 minutes.

Meanwhile make topping. Combine flour, baking powder, salt sugar. Cut in butter in stir in potatoes.

Knead to form and roll out to (1 cm ) thickness on a lightly floured board. Cut into rounds with a bisciut cutter.

Remove rhubarb from the oven, drain off juice add save. Measure 65 mL of juice add to the rhubarb. Cover rhubarb with rounds of topping. Bake 15 minutes at 200 C or until golden brown. Serve hot.

Rhubarb Stuffing

Procedure:

Just make your usual stuffing but put lots of fresh rhubarb in at the last, chopped however thin you like it. I personally chop it into fine, little pieces because I just happen to like chopping things I guess. Anyway, mix it all up and just cram it into that turkey!! Don’t forget to stuff the uh…other end of the turkey…but you really have to cram it in that end…really really hard…till it just can’t take anymore!!! Cook as you regularly would, and wait for the compliments you’re gonna receive because no one knows *what* that extra ingredient is! Keeps well and just reheat with a little water. Enjoy!!!

Roast Loin of Pork with Rhubarb

Ingredients:

4-5 lb pork loin, deboned and tied
Salt, to taste
Pepper, to taste
1 onion, small, sliced
1 cup white wine
Rosmary, to taste
1 preparation of Baked Rhubarb

Procedure:

1.Brush roast with olive oil and sprikle lightly with salt and pepper. 2.Put meat in roasting pan, fat side up, and add onion, whine and rosemary. 3.Roast in a 350F oven, allowing 35 minutes per pound, until well done. Baste the meat with the pan drippings occasionally during cooking. 4.Carve roast into 3/4-inch slices and overlap on a bed of baked rhubarb. 5.Skim the fat from the pan drippings and serve the meat juice in a heated sauceboat. (If desired, the juice may be thickened with a little potato or arrowroot flour.)

Springtime Ham With Rhubarb Sauce

Ingredients:

4 lb Ham, boneless and fully cooked
3 c Rhubarb, fresh OR 16-oz frozen cut rhubarb
1 1/4 c Sugar
1/3 c Orange juice
2 ts Orange peel; grated
3/4 ts Dry mustard
1 Cinnamon sticks

Procedure:

Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water. Insert a meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast in a 325 oven until thermometer registers 135 degrees, about 19-23 minutes per pound.

Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally. Remove cinnamon stick.

Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time. Remove ham when meat thermometer registers 135 degrees. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140^. Serve remaining sauce with ham. Makes 2 1/4 cups sauce.

Storing Rhubarb

Wrap rhubarb in plastic and refrigerate. Rhubarb can be kept for a week or more when properly stored.

Strawberry Rhubarb Leather

Ingredients:

1 cup rhubarb
1/4 cup water
2 cups strawberries sliced
1/2 cup sugar

Procedure:

Combine finely chopped rhubarb and water. Simmer over medium heat for about 5 minutes. Add strawberries and sugar. Simmer another 5 minutes. Puree mixture until smooth in a blender or food processor. Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting —about 140 degress would be good. Dry until fruit feels leather like ;yet pliable. This would probably best be done on parchment paper, Remove the leather while it is still warm and roll it up.

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Updated on September 1, 2004
Email: dan at rhubarb info dot com