Recipes: Rhubarb isn’t only for dessert

by Patricia R. Davis

Rhubarb is considered both a vegetable and a fruit and is most often used in dessert recipes. But there are different approaches to apply it that aren’t so heavy at the sugar that balances its certainly bitter flavor. High in nutrients C and K, its stringy texture is also excessive in fiber that helps manage blood sugar and cholesterol levels. Furthermore, its antioxidant content promotes brain fitness by using controlling unfastened radical damage.

Recipes: Rhubarb isn't only for dessert 3

Try those rhubarb recipes whilst this ruby purple vegetable is in season.

  • Rhubarb Compote
  • 2 slices of bacon, cooked and crumbled
  • 1 cup diced onion
  • 2-3 garlic cloves, minced
  • 1 cup chopped rhubarb
  • 1 diced Fuji or Gala apple
  • Pinch of dried red pepper flakes
  • 1 tablespoon actual maple syrup
  • 1 tablespoon purple wine vinegar
  • Pinch of floor allspice

Sea salt and freshly ground black pepper

Cook the rhubarb, onion, apple, and garlic within the bacon drippings with pinches of sea salt, allspice, and crimson pepper flakes. When softened, stir in the syrup and vinegar and simmer a few minutes to combine the flavors. Serve at once, with freshly floor black pepper, and the bacon crumbles over the top. Delicious with grilled chicken, pork, or lamb.
Rhubarb Sauce for Chicken or Pork

  • 1/4 cup barbecue sauce
  • 1/4 cup balsamic vinegar
  • 1/4 cup pink wine or water
  • Salt and pepper to taste
  • half of teaspoon garlic powder
  • three rhubarb stalks, chopped
  • Juice of a lemon
  • 1 tablespoon coconut sugar or maple syrup

Stir all substances together in a saucepan and simmer until the rhubarb is soft. Set apart.

  • For the chicken or beef:
  • 1½ kilos boneless bird thighs or red meat tenderloin
  • Salt and pepper
  • 1 cup sliced purple onion
  • Avocado oil for browning

If using the pork tenderloin, easy the silverskin from the meat and reduce diagonal slices about 3/4-inch thick. Season fowl thighs or pork medallions with sea salt and freshly floor black pepper. Heat a heavy skillet on medium-excessive warmth until warm. Swirl within the oil and at once add the thighs or beef slices to the pan. Brown on the primary side, then stir inside the onion. Turn the meat and decrease the heat to medium or medium-low. Tuck the rhubarb combination around the meat and simmer until accomplished. This dish can also be finished uncovered in a 325-diploma oven for 20 to 30 minutes.

Rhubarb Sorbet

  • 3/4 to 1 pound of rhubarb, washed and chopped
  • half cup blackberries, sparkling or frozen
  • 1 cup strawberries, sparkling or frozen
  • 1 tablespoon balsamic vinegar
  • Pinch of sea salt
  • 1/2 teaspoon floor cinnamon
  • 1/four teaspoon ground allspice
  • 1½ cups water
  • 1 cup coconut sugar, or to taste

Place the rhubarb and the berries in a blender or meal processor. Combine the water and sugar in a saucepan and warm to boiling, stirring to dissolve the sugar. Pour while nevertheless hot over the chopped rhubarb and culmination, and blend thoroughly. Pour into molds and freeze for as minimum several hours. Remove 10 to 15 mins before serving to melt, then serve with fresh berries.

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