Persian Rhubarb Stew
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
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.
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
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).
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
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.
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
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.
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 firmly 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
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.
Rhubarb - Be Cued Beef Ribs
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
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.
Pork Chops with Rhubarb Onion & Raisin Chutney
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
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.
Roast Loin of Pork with Rhubarb
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
1.Brush roast with olive oil and sprinkle 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
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
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.