Savory rhubarb?!
Savory rhubarb?
I've always thought of rhubarb as a vegetable (since it is a leaf stalk). Can you suggest some savory ways of making it, instead of desserts?
Answers:
It's normally used in desserts because it is just goes so darn well with strawberries
The easiest way to do a savory rhubarb is just to add some chopped stalks to a soup or stew. I've tossed some rhubarb into a potato gratin along with some dill and cardamom for seasoning (it's strange but good
BTW; the leaves ARE edible if you cook them enough! Cook them in a manner similar to other greens but use baking soda instead of salt and keep them at a rolling boil for at least 10 minutes with a total cook time of 30 minutes. That cooking method helps to break down the Oxalic acid and phytates that are in the leaves. In any event you have to eat a lot of them to get sick!
Source(s):
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I've always made a nice fruit leather out of strawberries and rhubarb. You can also make some strawberry rhubarb muffins (which can be breakfast and not dessert), or of course jam.
Here's a salad recipe I found:
Rhubarb Gelatin Salad
3 cups chopped fresh rhubarb
1/2 cup white sugar, or to taste
2 tablespoons water
1 (3 ounce) package raspberry flavored gelatin mix
1 cup cold water
1 cup chopped apple
1/2 cup chopped walnuts
DIRECTIONS
In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.
Here's a bread recipe I found (well, this is sortof dessert-like):
Rhubarb bread
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Anyway, that's all I've been able to find so far. There are definitely a lot of desserts out there, but not enough other things. Anyway, I hope this helped a bit. Best wishes!
Here's one, it's a drink but very, Rhubarb Slush
Ingredients:
8 Cups. rhubarb
8 Cups. water
3 Cups. sugar
1/2 C. lemon juiceProcedure:
Cook all this together and strain. Then add 1 small package strawberry Jello and 2 cups vodka. Makes about one 5 quart ice cream pail. "Freeze." Scoop into glasses and add 7-Up or Sprite.
very good.
Also, instead of squeezing lemon on seafood, squeeze the juice from a rhubarb. It is delicious.
here are some links to regular rhubarb recipes...just added alton brown's rhubarb peach cobbler...
Rhubarb recipes link list
http://www.foodtv.ca/recipes/recipedetai... (rhubarb lemonade)
http://www.rhubarbinfo.com/recipe-cobble... (rhubarb cobbler)
http://www.lesleycooks.com/rhubarb.htm... (lots of rhubarb recipes)
http://www.hungrybrowser.com/phaedrus/m1... (fruit of the forest pie)
http://www.lesleycooks.com/desserts/hawa... (hawaiian rhubarb pie)
http://www.lesleycooks.com/canning/rhuba... (rhubarb and blueberry jam)
http://www.lesleycooks.com/desserts/rhub... (rhubarb ice cream)
http://www.lesleycooks.com/breads/rhubar... (rhubarb muffin 1)
http://www.netcooks.com/recipes/breads/r... (rhubarb muffin 2)
http://www.lesleycooks.com/desserts/rhub... (rhubarb orange coffee cake)
http://www.lesleycooks.com/desserts/rhub... (rhubarb pie)
http://www.lesleycooks.com/desserts/rhub... (rhubarb upside down cake)
http://www.lesleycooks.com/desserts/stra... (strawberry rhubarb ice cream)
http://www.lesleycooks.com/desserts/best... (Tammy’s rhubarb cake)
http://www.foodnetwork.com/food/recipes/... (rhubarb peach cobbler, alton brown)
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About the only recipes that I saw for so called savory rhubarb involve meat sauces...if you google "savory rhubarb" you will get lots of stuff involving meat sauces...I see now this is under vegetarian questions...so maybe the chutney could be a side sauce for fried tofu slices?
Rhubarb Chutney
1 tablespoon peanut oil
1 small onion, peeled, halved, and thinly sliced
Kosher salt and freshly ground black pepper
4 rhubarb stalks, peeled and sliced about 1 inch thick
1 tablespoon grated fresh ginger
3 garlic cloves, peeled and sliced
1 bay leaf
About 2 tablespoons sugar
? cup cider vinegar
2 tablespoons chopped chives (optional)
Heat the oil over medium-low heat in a medium saucepan until it thins slightly. Add the onion, salt, and pepper and cook, stirring occasionally, until soft, about 15 minutes. Add the rhubarb, ginger, garlic and bay leaf and cook, stirring occasionally, until the rhubarb is completely soft, and chutney is the consistency of chunky applesauce, about 7 minutes more. Adjust the seasoning with sugar, salt and pepper. Serve warm or at room temperature topped with chopped chives. The chutney will keep in the refrigerator for several weeks. Makes about 1 cup.
Rhubarb Cherry Chutney
1 teaspoon yellow mustard seeds
1 cup ?-inch pieces fresh rhubarb
? cup chopped onion
? cup water
? cup cherry preserves
? cup dried cherries
3 tablespoons sugar
2 tablespoons balsamic vinegar
Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, about 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper. Spoon over broiled ham steaks or alongside curried dishes. Makes two servings; easily doubled.
http://www.journalstar.com/articles/2006...