Sweet and Savory Recipes for Rhubarb
(Page 4 of 7)
Heat oven to 400°F. Combine rhubarb and sugar in small, heavy-bottomed saucepan and place over medium heat. Stir and cook for 2 minutes until sugar dissolves; cover and cook for 2 minutes more. Uncover, stir and cook for 1 minute more. Rhubarb should be tender, but not overcooked, and there will be some liquid in pan. Set aside to cool.
Melt butter and, using pastry brush, brush muffin tin with butter. Reserve remaining melted butter.
Sift flours, cornmeal, baking powder, baking soda, salt and nutmeg together into medium bowl. Stir brown sugar, pecans and cherries into flour mixture and toss well.
Lightly beat eggs in separate bowl. Stir in buttermilk, remaining melted butter and rhubarb with its juice. Add vanilla, stir and spoon evenly into tins, almost filling them.
Sprinkle a little brown sugar and a dash of nutmeg on top of each muffin. Bake about 20 minutes, until golden brown. Let stand 5 to 10 minutes before removing from tin. I gently grab the top of the muffin to loosen it and then turn it gently back and forth in the tin; once loose, just lift them out. Yields 12 muffins.
This flavorful chutney will cause your taste buds to tap dance. It is sweet and tart and, if you add the chile, piquant. It is a tasty accompaniment to bland dishes, curry and rice. It also can be used as a condiment with bruschetta or bread with slices of cheese or meat, or spread with goat or cream cheese with a spoonful of chutney as garnish.
2 medium apples, preferably 1 red-skinned and 1 green-skinned, cut into eighths lengthwise and cored, sliced crosswise about 3/8-inch thick (about 2 cups, diced fine)
1 large onion, (1 1/2 to 2 cups, coarsely chopped)
3/4 cup dried figs, quartered lengthwise if small, otherwise coarsely chopped, or raisins
Scant 1/2 cup candied ginger, minced
Piece of onion studded with 10 to 12 whole cloves
1 chile pepper, chopped fine, optional
3/4 cup brown sugar
1/2 cup organic apple cider vinegar
1/4 cup good-quality balsamic vinegar
2 cups rhubarb pieces, cut lengthwise into 1 1/2-inch strips
6 cloves garlic, cut into slivers
1 teaspoon pure vanilla extract
In heavy-bottomed skillet, combine apples, onion, figs, candied ginger, clove-studded onion and chile pepper, if desired. Sprinkle with brown sugar and pour in both vinegars. Place over medium-high heat, stir, and bring to simmer. Cover pan, reduce to medium heat and cook for about 12 minutes, stirring occasionally.
Add rhubarb and garlic, cover and cook for 10 minutes more, stirring occasionally. Taste – it should be sweet and sour and full of flavor – and adjust if necessary; I found it didn’t need salt, but you might like some. The fruit and vegetables should be soft but not overcooked; cook a few more minutes if necessary. Add vanilla, stir, cover and remove from heat.
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