Rhubarb in a Savory Recipe

Chicken Tagine.

I had been looking in vain for rhubarb last week. I began to think that the season had passed here in North Carolina.  But yesterday I was at Harris Teeter, and they had rhubarb so I bought all they had---about 10 lbs-- I guess.  What I don't use right away I will freeze.  I  made a rhubarb-strawberry crisp for dinner last night,  I remembered I had seen a chicken recipe in the NY Times that called for rhubarb so I googled and found it.  I made it for dinner tonight.  Chicken Tagine with Rhubarb a recipe from Martha Shulman

      Ingredients:                 
      1  whole chicken, 4 to 4 1/2 pounds, cut into 10 pieces
       Salt and pepper           

       2 tablespoons extra-virgin olive oil

       1 small onion, finely chopped

       1 medium carrot, diced

       2 leeks, white and light green parts, chopped

       2 garlic cloves, minced

       ½ teaspoon turmeric

       1 teaspoon sweet paprika

       2 ½ cups chicken broth or water

       1 3-inch cinnamon stick

       ½ teaspoon sugar

       12 to 16 pitted green olives (optional) ( omitted these) 

       1 to 2 tablespoons rhubarb syrup (see Poached Rhubarb recipe)

       ¼ cup chopped parsley

       Poached rhubarb (see recipe)




     

Poaching the rhubarb.
 

    

       Rice or couscous for serving      

      

Preparation:

1. Season chicken on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat and add olive oil. When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side. Remove to a sheet pan.
2. Pour off all but 2 tablespoons fat from the Dutch oven and add onion. Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes. Add carrot and leeks. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender. Add garlic and cook, stirring, until fragrant, about a minute. Season with salt; add turmeric and paprika and stir.
3. Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
4. Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender. Stir in 1 to 2 tablespoons rhubarb syrup. Taste and adjust seasoning.

   

   Rhubarb syrup (note the black seeds from a vanilla pod).

6.  Before serving, stir in parsley and poached rhubarb and heat through over low heat. Taste and adjust seasoning. Serve with rice or couscous.

Ready to eat. 

I served it with couscous to Joe and Bob (after their long day at the lab) and Dan and myself.  It was quite tasty.

The Barefoot Contessa's Strawberry-Rhubarb Crisp

Strawberry rhubarb crisp with ice cream.

It's the peak of strawberry season here in Wake County, and the other day when I was in the Harris-Teeter grocery I noticed they had fresh rhubarb.  With the rhubarb in hand and with lots of fresh local strawberries from the Farmer's Market, I was ready to make a strawberry rhubarb crisp.  I've tried lots of recipes for this, one of my favorite desserts,  all of them good, but I decided to look for a new recipe to try.  I ran across one from The Barefoot Contessa, Ina Garten, on the internet.  I have two of Garten's recipe books, and there has never been one of her recipes that I've tried that I didn't like.  And this was no exception. 

I'm a fan of the Barefoot Contessa and have two of her cookbooks.  Such good recipes.

Her recipe adds a bit of fresh orange juice and orange zest and the subtle orange flavor enhances the strawberry/rhubarb flavors. 

Orange juice and orange zest adds a twist to this recipe.

 

Ingredients:

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar, divided
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch (see note)
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions:
Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 by 11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Strawberry-rhubarb mixture ready for topping.

Add topping and ready for oven.

Out of the oven, browned and nice and bubbly.

Ready to eat.

Even better with a dollop of vanilla ice cream.

This is going to be my "go to recipe" for strawberry rhubarb crisp. 

Pork Loin with Rhubarb-Tomato Chutney

Pork Loin with Rhubarb-Tomato Chutney Sauce.

A week or so ago, neighbor Maggie brought us a jar of freshly made Rhubarb-Tomato Chutney along with the recipes for the Chutney and for Pork Chops or Loin glazed with the Chutney.  The Chutney keeps in the fridge for up to 6 weeks, but I got around to using it on Sunday.  I had bought a pork loin on sale at Sobey's  with this recipe in mind.  Here's the recipe:

Pork Chops With Rhubarb-Tomato Chutney
4 servings

With boneless pork chops and some made-in-advance Rhubarb-Tomato Chutney, it's a simple matter to create this savory entree. Serve with sauteed cabbage or baked sweet potatoes. (The recipe for the Chutney is included below.)

Four 5-ounce boneless pork chops (may substitute thick slices of pork tenderloin) I used the thick slices of pork tenderloin.)
1 cup Rhubarb-Tomato Chutney (recipe follows)
1 tablespoon corn oil or other flavorless vegetable oil
1/3 cup chicken broth or reduced-sodium chicken broth
Salt
Freshly ground black pepper

Chopped cilantro or chives, for garnish (optional)

Place the thick slices of pork loin (or pork chops) and 1/2 cup of the Tomato-Rhubarb chutney in a resealable plastic food storage bag, then seal and squeeze to evenly coat the meat. Refrigerate for at least 15 minutes and up to 1 hour.

Slice pork loin into thick slices.

Marinate with rhubarb-tomato chutney.

Shake off the excess chutney from the pork chops and reserve the marinade in the bag. In a large nonstick skillet over medium-high heat, heat the oil until it is hot but not smoking. Sear the chops, turning occasionally, until they have browned on both sides, about 5 minutes total. Add the chutney reserved from the marinade and the chicken broth. Cook, stirring occasionally, for 5 to 6 minutes, or until the chops are cooked through and the chutney mixture has thickened and deepened in color. Add the remaining 1/2 cup chutney to the skillet and cook, stirring, just until heated through. Add salt and pepper to taste.

Pork loin with Rhubarb Chutney.

Serve the chops with the chutney pan sauce spooned over the top. Garnish with cilantro or chives, if desired.

Pork loin with black currant applesauce as side.

Pork loin really moist.

The pork loin was moist and the slightly tart chutney was delicious as a sauce.  I served it with some of Laura's black currant/apple sauce, and this was a perfect accompaniment for the pork.

Here's the recipe for the Rhubarb-Tomato Chutney

Rhubarb-Tomato Chutney
Makes about 3 cups

This flavorful chutney recipe makes more than you need for the pork chops. Use what's left over to enliven almost any curry or grilled or roasted chicken, duck or pork.

Since the chutney is stored cold, it does not require processing in a boiling water bath. It will keep for up to 6 weeks in the refrigerator. It also may be frozen in plastic containers or sturdy glass preserving jars for up to 6 months; thaw in the refrigerator before using.

1 tablespoon chopped red or yellow onion
1 tablespoon finely chopped ginger root
1 tablespoon yellow mustard seeds
3 sprigs thyme (or 1/4 teaspoon dried thyme)
1/2 tablespoon 1/2-inch-long strips of orange zest
1/2 teaspoon crushed allspice berries or cardamom seeds, pods removed
Generous 1/4 teaspoon salt
2/3 cup sugar
1/2 cup cider vinegar
1 3/4 cups 1/2-inch pieces rhubarb (about 3/4 pound well-trimmed stalks
1/4 cup coarsely chopped dried cherries or whole golden raisins
1 large firm tomato, peeled, seeded and coarsely chopped

In a lidded, medium nonreactive saucepan over medium-high heat, combine the onion, ginger, mustard seeds, thyme, orange zest, allspice or cardamom, salt, sugar and vinegar. Bring to a boil and cook, covered, for 3 minutes. Add the rhubarb and cherries or raisins and stir. Reduce heat to medium and cook, covered, for 3 minutes. Discard the thyme sprigs, if using. Add the chopped tomato and cook, uncovered, for about 3 minutes or until it is just cooked through but still holds some shape. (The chutney may seem somewhat fluid, but it will thicken a bit when cooled.) Store, refrigerated, in tightly capped glass jars. 

Thanks to friend Maggie, I have yet another way to use rhubarb.

Slushy Rhubarb Punch

Slushy rhubarb punch.

I like to use rhubarb in many different ways:  jam, pies, crisps, cakes and one of my favorite ways to use rhubarb is in punch.  Here's a favorite recipe I found on Food.com.  It's easy and makes a great punch---one that isn't too sweet.  The rhubarb gives it a nice tart taste.

    Slushy Rhubarb Punch (from Food.com)
    12 servings

6 cups chopped fresh or frozen rhubarb
7 cups water divided
2 cups sugar
3/4 up orange juice concentrate
3/4 cup lemonade concentrate
2 liters ginger ale or Italian lemon soda
fresh mint for garnish

1.  Bring the rhubarb and 4 cups water to boil.

6 cups of rhubarb.

Simmer until rhubarb is soft.

2.  Simmer, uncovered, 5-8 minutes, until rhubarb is soft.
3.  Mash rhubarb and press through sieve to remove pulp.

Press through sieve or strainer to remove pulp.

4.  Discard pulp.

5.  To rhubarb juice add sugar, 3 cups water, orange juice and lemonade concentrates.  

Add concentrates.

Ready to freeze.

6.  Freeze until solid, about 4 hours.
7.  Thaw about 45 minutes to an hour before serving.
8.  Scrap slush off the top as it thaws, place equal amounts of slush and soda in each glass.

Add slush to glass.

9.  Add soda, garnish with mint, stir and serve.

Garnish and enjoy.

Eye Candy at the Halifax Farmer's Market

Strawberries and blueberries

Dan and I made it down to the Halifax Farmer's Market at Pier One very early on Saturday morning just after they opened and before it was  crowded.  And what a bounty of fresh fruits and vegetables and lots of other produce from local farmers---baked goods, honey, eggs, meat, fish.  And lots of lovely flowers.  I'll share some of the eye candy with you.

Radishes.

Flowers.

More flowers.

And more flowers.

How about a tall, cool glass of fresh lemonade or limeade?

Fresh lemonade and limeade.

Meats, bread, honey------

Meats.

Bread.

Honey.

The Market is open on Saturday and Sunday mornings.  I'll be going back when my friend, Mary, from Raleigh visits in a week or so.

The Market.

Inside the Market.

Because we were traveling, we weren't able to bring much home with us, but we did get a lovely bunch of carrots and several bunches of rhubarb.

Carrots

Rhubarb.

And some dog treats for Maggie.

Treats for Maggie.

Strawberry Rhubarb Cake

Rhubarb and Strawberries, a great combination (Photo from The Farm Chicks Blog.)

I managed to get some fresh rhubarb at the grocery the other day, it's just about the end of the season here, and I decided to make something a little different than the strawberry-rhubarb crisp or pie that I usually make.  This cake is like an upside down rhubarb cake, with the strawberry cake topped with rhubarb in a buttery caramel topping.

RHUBARB CAKE (From The Farm Chicks Website)

Topping:
3/4 cup of butter
1 ½ cups light brown sugar (not packed0
3 cups of fresh rhubarb cut into ½" to 3/4 “ chunks

Add butter and brown sugar to a saucepan and cook over medium high heat until butter is melted and sugar has dissolved.  Pour into a 9" by 13" baking pan.  Top with rhubarb chunks and set aside while you prepare the caked batter.

Butter and brown sugar cooked to make a caramel-like layer.

Spread rhubarb over the caramel-like layer.

Strawberry cake:
2 heaping cups fresh strawberries, blended to produce 1 ½ cups (I used freshly frozen berries.)
2 ½ cups flour
2 cups granulated sugar
1 teaspoon salt
1 ½ teaspoons baking soda
½ cup butter, melted
½ cup milk
2 eggs

Preheat oven to 350 degrees Wash and hull strawberries and quarter.  Blend strawberries and measure out 1 ½ cups of the mixture and set aside.

Add flour, sugar, salt, and baking soda to a mixing bowl and stir together. Add butter, milk, and the strawberry mixture and beat at medium speed, scraping bowl as needed, for one minute. Add eggs and beat on high for two minutes, scraping bowl as needed.

The strawberry batter.

Pour batter atop the Rhubarb Topping in the baking pan. Bake for 45-50 minutes until the cake is set in the center, and a toothpick inserted comes out clean.

Into the oven to bake.

Remove from oven and cool for five minutes. After five minutes, loosen cake from edges of the pan with a spatula and invert onto a cooling rack or platter.

Out of the oven.

Serve cake at room temperature as the cake and rhubarb are most flavorful after they've cooled.

Ready to eat.

This cake is so moist and the rhubarb topping gives it a nice tart and buttery flavor.  This recipe is a keeper.

Goodby Springtime, Hello Summer

Rhubarb sparkling drink.

The mild temperature of Spring has given way to hot and humid Summer weather.  What better way to beat the heat than to have a nice cool, refreshing drink.  Since rhubarb is in season, and we love rhubarb, I made a rhubarb sparkling soda drink.

Here's the recipe:
4 cups of rhubarb cut up
1/2/cup sugar
2 cups water
6oz. frozen lemonade concentrate (not diluted)
12 oz of lemon/lime soda chilled



Cook rhubarb, sugar and water until the rhubarb is mushy.  Cool and strain using cheesecloth and a strainer.  Add the frozen lemonade.  Refrigerate or you can freeze this for use later.

4 cups of rhubarb.

Strain juice.

Add lemonade and refrigerate.

A cool refreshing rhubarb drink to welcome Summer.

When ready to serve add the lemon/lime soda and garnish with a slice of lemon.
The color of this drink is wonderful, and it has a sweet, but tangy taste that is delightfully thirst-quenching.