More Rhubarb

18 07 2011

Might be Monday, but it’s warm. Although the start to another work week, the traffic is light and a jacket is optional. Summer. Gotta love it.

I continued my rhubarb recipe round-up on the weekend. I cut another bunch of rhubarb and had a bit of time to experiment (one can only eat so many crumbles right? ;)). This time I made two very simple recipes. As I said last post, this seasons City Palate magazine is full of ideas, rhubarb being one of them. I made the Rhubarb Vinaigrette. It was a synch to make, i’d actually use two stalks of rhubarb next time. It went perfect on that Miracle Lettuce we have been eating! Here’s the link: Rhubarb Vinaigrette.

Rhubarb Vinaigrette

The second recipe I found on Epicurious.com, a Rhubarb Chutney. I adapted it with ingredients I had. There are a great deal of rhubarb chutney recipes on line, and it is a great way to use rhubarb. It preserves well if you use enough sugar. I don’t use sugar so I don’t bother preserving, I just freeze it, like ‘freezer jams’.

  • 4 cups chopped Rhubarb
  • 1 cup Raisins
  • 1 cup chopped dried Apricots (or cherries)
  • 1 cup Cointreau Liqueur (orange liqueur, or use orange juice)
  • 1 tsp Aniseed
  • 1 tsp Mustard Seeds
  • Juice of one Lime

The recipe said to cook the dried fruit in the Cointreau first, I of course didn’t follow instructions and threw the rhubarb in at the same time. No difference. Cook it all together for about 5-7 minutes until the rhubarb starts to soften and some of the liquid absorbs, over medium heat. In the meantime, toast the aniseed and mustard seeds in a small skillet over medium-high heat for a couple of minutes. You’ll start to smell the aroma and they might make a popping sound. Add to the softened fruit / rhubarb mixture, add the lime juice, cook for a few more minutes until most of the liquid absorbs. If it doesn’t, no big deal. Let it cool before putting the lid on. Enjoy with lots of things. We had it with the stack of grilled veggies we had with dinner last night (we tried grilling fennel bulb, yum). I am going to eat it with veggie samosa’s I picked up at the market with a quinoa salad for lunch this week.

Rhubarb Chutney

Eat well, Bell Well

Nat

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Rhubarb Peach Apricot Cobbler

2 08 2010

Back in June I wrote about Spring Rhubarb. In that post I gave a recipe for Rhubarb Strawberry Cobbler. I’ve had some great reviews so I bring you this new version, Rhubarb Peach Apricot Cobbler. Tony’s folks were coming for dinner and to make it feel like summer (second complaint this week on the blog about our weather), I thought a fresh fruit cobbler would be perfect. Rhubarb from the garden that I froze in June and fresh peaches and apricots from last weekend’s trip to Kelowna. Yum.

I replaced the cinnamon for ginger powder, ditched the orange zest, added half the orange juice and used cashews instead of walnuts. Kept the rest the same. Delicious!

Rhubarb Peach Apricot Cobbler

Filling:

3 cups of chopped Rhubarb, 1 cm pieces

3 cups of sliced peaches and apricots

Juice of 1/2 an Orange

2 tbsp of Kuzu or Cornstarch, dissolved in the orange juice

Mix everything together, pour into a buttered pan, I used a smaller casserole dish, like 9″x5″.

Topping:

1 c Rolled Oats (not instant)

1/4 c Oat Bran

1 1/2 tbsp Flax Meal

1/2 c Almond Meal or Flour

1 1/2 tsp Ginger Powder

1/2 c chopped Cashews

1/4 c liquid honey

Mix all the dry topping ingredients together first, then add the honey, blend. Spread on the top of the fruit. Bake in a preheated 350 degree oven until the fruit is bubbling and the top is browned, about 50 min. Let sit and cool a bit, serve with ice cream or frozen yogurt (mmm, wish we had some of that goat milk gelato we had in Kelowna).

Eat well, be well,

Nat