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Message: <blockquote data-quote="WhitbyJet" data-source="post: 272907" data-attributes="member: 35964">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 fillets8 stalks of rhubarb2 red onions, cut into quarters1 chili pepper, finely chopped1 lime, juice and zest1 lemon, juice and zestGrated gingerSweetener of your choice0.1 l chicken, fish or veg stock0.2 l white wineOlive oilFischfiletssalt, pepperWash 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 sauce4  chicken breasts  50 g  ghee/clarified butter  450 g  rhubarb200g single cream200g double cream250 ml chicken stockSweetener equiv to 2 tbsp of sugarSalt and pepperHeat ghee/clarified butter in a pan, fry chicken breasts on both sides until golden brown, cut into stripsWash 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 soup500 g rhubarb100ml bouillonSweetenerSaltTabasco sauce Soured creamWash 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 Stew1 tbsp Vegetable Oil675g/1-1/2lb Stewing Beef or Lamb1 Large Onion, chopped 600ml/20fl.oz. Water2 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 Juice1. 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.</blockquote>

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