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Pork with Rhubarb

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Rhubarb:

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.

Fish with Rhubarb

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Rhubarb:

Mackerel With Rhubarb (Irish)

Ingredients:

2 lb Mackerel fillets
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 fillets 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.

Chicken with Rhubarb

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Rhubarb:

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.

Rhubarb Stuff

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Rhubarb:

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.

Rhubarb Wine

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Rhubarb:

Rhubarb Wine

Ingredients:

5 lb rhubarb
6  pts water
2.5 lb Sugar
0.5 oz Precipitated Chalk
0.25 tsp Tannin
1 tsp Nutrient
1 Campden tablet, crushed
1 pkg Wine Yeast

O.G. 1.095-1.100

Procedure:

Place chopped rhubarb and sugar in fermenter. Mix well. Cover w/plastic sheet for 24 hrs. Crush rhubarb. Pour HOT water over the crushed rhubarb and stir vigorously. After a bit, scoop the rhubarb into a straining bag and squeeze as much of the juice out as possible.

Rhubarb Tarts

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Rhubarb:

Rhubarb Tart

Ingredients:

Crust:

1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water
3 tablespoons apricot jam

Filling:

1 cup sugar
1/3 cup water
3 3 x 1/2-inch strips lemon peel (yellow part only)
1 cinnamon stick, broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick
pieces (about 6 cups)

Procedure:

For crust:

Rhubarb Soup

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Rhubarb:

Mushroom Soup (with Rhubarb)

Ingredients:

2 Carrot
1 Parsley root
2 Celery stalks
2 Onions -- sliced
4 cups Salted water
1 pound Mushrooms -- sliced
1 cup Water
1 Salt and pepper
2 tablespoons Instant flour
1/4 cup Cold water
1/2 cup Sour cream
1 tablespoon Dill leaves
1 pound Rhubarb finely chopped
1 Noodles -- fine macaroni

Procedure:

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.

Rhubarb Sauce

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Rhubarb:

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.. :^)

Rhubarb Salad

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Rhubarb:

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

Rhubarb Pudding

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Rhubarb:

Black Pudding and Rhubarb Pastries

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

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by Dr. Radut