Wednesday, June 2, 2010

Bebop-a-rebop Rhubarb Recipes

Yes, nothing gets the taste of humiliation out of your mouth like a piece of rhubarb pie....One little thing can revive a guy, and that is home-made rhubarb pie. Serve it up, nice and hot. Maybe things aren't as bad as you thought. Garrison Keillor of the Prairie Home Companion will be at the Mountain Winery this summer. But for those of you who just can't wait, here's a little slice of our favorite rhubarb recipes.

Strawberry Rhubarb Vinaigrette

1 c. chopped fresh rhubarb 
1 1/4
c. chopped fresh strawberries
3 large shallots, coarsely chopped

1 T sugar
1/3 c. red wine vinegar

Simmer in small non-reactive saucepan until tender, about 10 minutes. Puree, strain into large bowl, and cool.

Whisk in: 3/4 C olive oil 1/4 teaspoon Dijon mustard. Serve over salad greens with a few fresh strawberries and 4 oz. of goat cheese.

Rhubarb Pilaf
1 c. Uncooked bulgur
1/2 c. Chopped onions
1 T. Olive Oil
1 Minced garlic clove
2 1/2 c Chopped rhubarb
7 Dried apricots, chopped
1/4 c. Apple juice
1 t. Cinnamon
Pinch of Cayenne
3 T. Brown rice syrup
1/2 t. Tamari
1/4 c. Slivered almonds (optional)
Fresh sprigs mint for garnish

Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiling water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.

Cinnamon Topped Rhubarb Muffins
1/2 c. brown sugar, firmly packed
1/4 c. butter
1 (8oz) cup sour cream
2 eggs
1 1/2 c. all-purpose flour
3/4 t. baking soda
1/2 t. cinnamon
1 1/2 c. chopped rhubarb
1 T. sugar
1/2 t. cinnamon

Heat oven to 375 F. in large bowl combine brown sugar and butter. Beat at medium speed until well mixed (1-2 min). Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min) in medium bowl, stir together flour baking soda and 1/2 t. cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 T. sugar and 1/2 t. cinnamon, sprinkle onto each muffin. Bake for 25 to 30 minutes or until lightly browned.

Rhubarb Slush
8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

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.

Lentils Curried with Rhubarb and Potatoes
1 c. dry "orange" lentils
1 very large sweet potato, peeled and sliced
1 T. oil
1 c. rhubarb, diced
2 T. liquid sweetener
1 T. curry powder
1 t. ginger root, grated
1 t. hot red chili powder
Salt and pepper to taste
1/4 c. shredded coconut

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.

Keeping Rhubarb

Wrap in a damp cotton towel and put in a plastic bag in vege bin. Stores for about a week. To Freeze----Wash, trim and cut into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb in boiling water for 1 minute cool promptly in cold water to retain color and flavor. Drain well. Pack in a freezer bag or container. Lasts for about 6 months. Rhubarb can also be dried.

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