Ideas for Rhubarb ?
- Thread starter cally
- Start Date
WhitbyJet
Well-Known Member
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- 1,597
Stewed rhubarb with cinnamon or ginger, add it to granola or flaxmeal porridge (clearviews recipe) or use it to make ice cream or pavlova, make low carb smoothies with it. Freeze it for the winter months.
I have some savoury recipes for you as well.
Rhubarb with fish fillets
8 stalks of rhubarb
2 red onions, cut into quarters
1 chili pepper, finely chopped
1 lime, juice and zest
1 lemon, juice and zest
Grated ginger
Sweetener of your choice
0.1 l chicken, fish or veg stock
0.2 l white wine
Olive oil
Fischfilets
salt, pepper
Wash and peel rhubarb, cut into bite size pieces, deseed and finely chop chili, peel onions and cut into qurters, then squeeze down gently to slightly loosen the layers
Heat olive oil in a large pan, add rhubarb and fry for a couple of minutes, its important to use a large pan, rhubarb needs plenty of space or else it will go all mushy very quickly. Add the rest of the ingredients, simmer for about 7 to 8 minutes, the rhubarb should still be keeping its shape.
Meanwhile flash fry your fish fillets, taste/adjust seasoning of rhubarb sauce, serve poured over the fish.
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Chickenbreasts with creamy rhubarb sauce
4 chicken breasts
50 g ghee/clarified butter
450 g rhubarb
200g single cream
200g double cream
250 ml chicken stock
Sweetener equiv to 2 tbsp of sugar
Salt and pepper
Heat ghee/clarified butter in a pan, fry chicken breasts on both sides until golden brown, cut into strips
Wash rhubarb, cut into 1-2cm sized pieces Heat the stock with single cream, add rhubarb and simmer for 5 – 6 minutes, add sweetener, season with salt and pepper. Add double cream to thicken the sauce.
Pour sauce over chicken strips and serve.
This sauce can also be served with pork medaillons.
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Sweet and sour rhubarb soup
500 g rhubarb
100ml bouillon
Sweetener
Salt
Tabasco sauce
Soured cream
Wash rhubarb, cut into 2cm pieces, heat bouillon, add rhubarb and simmer for about 10 minutes. Leave to cool slightly, puree with stick blender, make sure there are no ‘thready bits’.
Season, now this is some balancing act, the soup is supposed to taste salty and sour but have a sweetness to it, so you need to play around with the seasoning. Quickly bring to the boil once more, divide into serving dishes, serve with a good dollop of soured cream on top (if you are posh you will place a geranium flower on top of that for decoration).
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Iranian Meat and Rhubarb Stew
1 tbsp Vegetable Oil
675g/1-1/2lb Stewing Beef or Lamb
1 Large Onion, chopped
600ml/20fl.oz. Water
2 tbsp Tomato Paste
½ teasp Turmeric
Salt and Black Pepper
3 tbsp Freshly chopped Parsley
3 tbsp Freshly Chopped Mint
A pinch of Saffron dissolved in 1 tbsp hot water
450g/1lb Rhubarb, cut into 2.5cm/1 inch pieces
3 tbsp Lemon Juice
1. Heat the oil in a very large saucepan until hot. Add the meat and onions and brown.
2. Add the water, tomato paste, turmeric, salt and pepper. Mix well, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time.
3. Sauté parsley and mint in a little vegetable oil until wilted and beginning to crisp then add to the stew together with the with saffron. Continue to cook a further hour, stirring from time to time or until the meat is beginning to fall apart.
4. Add lemon juice and rhubarb mix well and cook until the rhubarb is tender but not falling apart, 5-10 minutes. Serve very hot.
I have some savoury recipes for you as well.
Rhubarb with fish fillets
8 stalks of rhubarb
2 red onions, cut into quarters
1 chili pepper, finely chopped
1 lime, juice and zest
1 lemon, juice and zest
Grated ginger
Sweetener of your choice
0.1 l chicken, fish or veg stock
0.2 l white wine
Olive oil
Fischfilets
salt, pepper
Wash and peel rhubarb, cut into bite size pieces, deseed and finely chop chili, peel onions and cut into qurters, then squeeze down gently to slightly loosen the layers
Heat olive oil in a large pan, add rhubarb and fry for a couple of minutes, its important to use a large pan, rhubarb needs plenty of space or else it will go all mushy very quickly. Add the rest of the ingredients, simmer for about 7 to 8 minutes, the rhubarb should still be keeping its shape.
Meanwhile flash fry your fish fillets, taste/adjust seasoning of rhubarb sauce, serve poured over the fish.
-----------------------------------------------------------------------------------------------------------------------
Chickenbreasts with creamy rhubarb sauce
4 chicken breasts
50 g ghee/clarified butter
450 g rhubarb
200g single cream
200g double cream
250 ml chicken stock
Sweetener equiv to 2 tbsp of sugar
Salt and pepper
Heat ghee/clarified butter in a pan, fry chicken breasts on both sides until golden brown, cut into strips
Wash rhubarb, cut into 1-2cm sized pieces Heat the stock with single cream, add rhubarb and simmer for 5 – 6 minutes, add sweetener, season with salt and pepper. Add double cream to thicken the sauce.
Pour sauce over chicken strips and serve.
This sauce can also be served with pork medaillons.
--------------------------------------------------------------------------------------------------------------------------
Sweet and sour rhubarb soup
500 g rhubarb
100ml bouillon
Sweetener
Salt
Tabasco sauce
Soured cream
Wash rhubarb, cut into 2cm pieces, heat bouillon, add rhubarb and simmer for about 10 minutes. Leave to cool slightly, puree with stick blender, make sure there are no ‘thready bits’.
Season, now this is some balancing act, the soup is supposed to taste salty and sour but have a sweetness to it, so you need to play around with the seasoning. Quickly bring to the boil once more, divide into serving dishes, serve with a good dollop of soured cream on top (if you are posh you will place a geranium flower on top of that for decoration).
--------------------------------------------------------------------------------------------------------------------
Iranian Meat and Rhubarb Stew
1 tbsp Vegetable Oil
675g/1-1/2lb Stewing Beef or Lamb
1 Large Onion, chopped
600ml/20fl.oz. Water
2 tbsp Tomato Paste
½ teasp Turmeric
Salt and Black Pepper
3 tbsp Freshly chopped Parsley
3 tbsp Freshly Chopped Mint
A pinch of Saffron dissolved in 1 tbsp hot water
450g/1lb Rhubarb, cut into 2.5cm/1 inch pieces
3 tbsp Lemon Juice
1. Heat the oil in a very large saucepan until hot. Add the meat and onions and brown.
2. Add the water, tomato paste, turmeric, salt and pepper. Mix well, bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time.
3. Sauté parsley and mint in a little vegetable oil until wilted and beginning to crisp then add to the stew together with the with saffron. Continue to cook a further hour, stirring from time to time or until the meat is beginning to fall apart.
4. Add lemon juice and rhubarb mix well and cook until the rhubarb is tender but not falling apart, 5-10 minutes. Serve very hot.
if you can find it, angelica reduces the need for sugar with rhubarb and gooseberries. It's easy to grow as well, but more than a bit invasive :thumbdown:
cally said:
Oh not it's not ! I sometimes chew on it whilst walking back in from the garden. But it's good stewed up with strawberries too (we used to make Strawberry and Rhubarb pies but I'm not allowed pies now
)I make rhubarb crumble but use ground almonds an flax meal with sweetener for the crumble.
It is also nice stewed with meringue on top (thought made with sweetener it never comes out as well as normal meringue it still tastes fab)
It is also nice stewed with meringue on top (thought made with sweetener it never comes out as well as normal meringue it still tastes fab)
Us a non-sugar sweetener, such as Stevi and some gingerr and stew as usual Serve with cream or creme fraiche. DELICIOUS!
Hana
Hana
Etty
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I stew mine without sweetener until most of the water has gone, and fold in to whipped cream and/or homemade custard. For other eaters, sprinkle a little crunchy sugar on top, and it seems to go down without sour faces.
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- Type of diabetes
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I make a quick icecream with frozen berries - had some roasted rhubarb left after our crumble on Sunday so pureed it and froze it in an ice cube tray made some icecream with it yesterday - mmmmmmmm
quick icecream - double cream, frozen berries, sweetener to taste - whizz it all up with a stick blender - instant icecream! - I didn't add sweetener as the rhubarb already had it - same method just using the cubes of frozen puree
quick icecream - double cream, frozen berries, sweetener to taste - whizz it all up with a stick blender - instant icecream! - I didn't add sweetener as the rhubarb already had it - same method just using the cubes of frozen puree
I bake mine in the oven with sweetener and a knob of butter, goes nice and sticky.
I heard it's nice, after stewing, to put it in a sugar fee jelly before setting?
Jane
I heard it's nice, after stewing, to put it in a sugar fee jelly before setting?
Jane
I put mine sparsely on a plate, in the microwave for 10 minutes at 30% of heat, after 10 minutes I move it round and cook it another 2 mins at 30% heat. Doesn't go to mush but done.
