HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

Savory Rhubarb Recipes?

a
almcg Jun 10, 2009 06:03 AM

I just received a very farm fresh shipment of rhubarb, but I'm not sure what to do with it. I'm not much of a baker and was hoping to incorporate the rhubarb in some kind of savory entree or salad. Any thoughts? Thanks!!!!!

  1. sj.breeze Jun 25, 2009 02:53 PM

    Last weekend, I made savory hand pies (half lamb, half cauliflower) and served them with rhubarb chutney--yum yum. The chutney was chopped up green rhubarb, golden raisins, cider vinegar, brown sugar, ginger, a pinch of salt, and some spices. Just delicious with the flaky pastry and rich lamb.

    1. d
      doughreme Jun 14, 2009 09:47 PM

      I agree that rhubarb (compote: with sugar, lemon and a little grated fresh ginger) is great for fatty pork chops. I use strawberries too. Instead of just serving it on top of the pork before eating, you could save the last 4-5 minutes of cooking the pork for baking it with the rhubarb spooned over it.

      1 Reply
      1. re: doughreme
        cayjohan Jun 19, 2009 01:58 PM

        Just saw this in the paper - Rhubarb Ketchup! http://www.startribune.com/lifestyle/...

        I might have to give it a try.
        Cay

      2. carswell Jun 10, 2009 04:13 PM

        There's a famous and quite delicious Persian (Iranian) lamb and rubarb stew. I've also subbed rhubarb for green mango in a couple of Indian curries.

        Paula Wolfert's *Slow Mediterranean Kitchen* has a delicious salad of mint, arugula, cucumber and thinly sliced raw rhubarb dressed with lemon juice. She memorably pairs it with salmon poached in olive oil. I believe I posted the recipe on this board a year or two ago.

        May also have posted recipes for pork chops cooked with orange juice, rhubarb and green onions (aka scallions) and a variation on that theme using shrimp, basil and ginger. If not, say the word.

        You should also check out The Rhubarb Compendium: www.rhubarbinfo.com

        1 Reply
        1. re: carswell
          carswell Jun 10, 2009 04:21 PM

          Here's a link to an earlier discussion that includes procedures for the salad and the shrimp along with lots of other ideas. http://chowhound.chow.com/topics/517981

        2. LNG212 Jun 10, 2009 03:46 PM

          In today's Times there was an article about using rhubarb. One of the features was to use it in a savory dish - in this case, duck with rhubarb and ginger. Here's the link to the article (it contains the link to all three of the recipes) : http://www.nytimes.com/2009/06/10/din... .

          1. h
            Harters Jun 10, 2009 03:18 PM

            Make a sauce to go with roast pork as a change from apple.

            Or with duck where you might have used a classic sauce bigarade.

            1. todao Jun 10, 2009 08:49 AM

              Rhubarb Garlic Quick Bread

              6 ¾ ounces all-purpose flour
              1/2 teaspoon salt
              1/2 teaspoon baking soda
              1/2 teaspoon baking powder
              3/4 tsp ground cumin
              ½ tsp garlic powder
              2 eggs
              1/2 cup vegetable oil
              1 cup rhubarb puree

              Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths. Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender. Remove from heat, drain, cool slightly, then puree in food processor. Cool pureed mixture completely.
              Grease and flour one 8 x 4 inch pan. Preheat oven to 325 degrees F
              In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.
              In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture stand mixer bowl.
              Mix with paddle attachment at medium/low speed for two to three minutes or until all ingredients are combined and smooth batter develops.
              Pour into small lightly greased loaf pan (approx. 4x8x3 inches)
              Bake for 40 to 60 minutes, or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan to cooling rack and cool minimum of one hour before serving.

              4 Replies
              1. re: todao
                a
                another_adam Jun 10, 2009 11:33 AM

                Wow-- even though I grew up with rhubarb in the garden all my life, the idea of rhubarb puree in savory things is an eye opener! I wonder if roasted and pureed rhubarb could be used in a way similar to tamarind for things like soup, in the style of sinigang. Sounds like something to try with shrimp, or a white-fleshed fish.
                I bet it would work well (sweetened a little) as a sauce like tamarind chutney, too, maybe over potatoes and chick peas, with a bit of yogurt. I'm sure that a compote or chutney would go well with roasts, as suggested above, too.

                Verrrrry finely sliced/shaved raw rhubarb can be tossed in small amounts in with salad, as well. I never much cared for it raw, though. (This reminds me of stories from members of a Native American tribe that I've worked with, who recounted how the nuns at their boarding school used to feed them raw rhubarb)

                1. re: another_adam
                  todao Jun 10, 2009 03:35 PM

                  I grew up with rhubarb from the garden as an ingredient (along with strawberries, peaches, etc.) in tarts, cobblers. pies, etc. One day I decided I'd violate the "rules" and create a savory quick bread. The results are what you see above.
                  The recipe produces a good quick bread, however I admit, some tweaking might improve it somewhat. I just haven't taken the time to "play" with it. My Mom said, "don't play with your food" and I guess the concept stuck. ;-}

                  1. re: todao
                    k
                    karykat Jun 10, 2009 07:52 PM

                    How did your bread end up tasting?

                    (I think I remember a prior post about it?)

                2. re: todao
                  todao Jun 10, 2009 07:26 PM

                  http://i304.photobucket.com/albums/nn...

                3. AmyH Jun 10, 2009 06:29 AM

                  This is an excellent recipe from Mark Bittman's How to Cook Everything Vegetarian. I made it this past weekend and really enjoyed it.

                  http://www.foodista.com/recipe/TPZRB3...

                  6 Replies
                  1. re: AmyH
                    GretchenS Jun 10, 2009 07:17 AM

                    Yum, that looks great and my rhubarb is ready for harvest. What did you serve with it?

                    1. re: GretchenS
                      AmyH Jun 10, 2009 12:41 PM

                      I grilled some chicken breasts coated with an Indian-style spice rub from the America's Test Kitchen Family cookbook. There was supposed to be naan with it, too, but I forgot about it!

                      I should note that with the red lentil rubarb recipe, I wish I had crushed the garlic and grated the ginger. The kids didn't care for the minced pieces. They don't soften much since they're not sauteed first.

                      1. re: AmyH
                        a
                        almcg Jun 14, 2009 12:46 PM

                        I tried this recipe and really enjoyed it. I took your advice on the garlic and ginger and stirred in a 1/4 tsp of chile power at the end. Delish!

                        1. re: almcg
                          AmyH Jun 15, 2009 09:17 AM

                          Glad you enjoyed it! I added the optional dried red pepper and liked the extra zing it provided.

                    2. re: AmyH
                      b
                      blizzardgirl33 Jul 31, 2009 10:33 AM

                      Tried this yesterday. I thought it was yummy. My husband thought it was "interesting"... but ate it anyway! We were surprised how much the tartness of the rhubarb blended into the dish - it wasn't overpoweringly sour like I thought it might be.
                      Anyone have any suggestions for additional ingredients or complementary dishes?

                      1. re: blizzardgirl33
                        coll Jul 31, 2009 02:21 PM

                        I started with this recipe, but here's what it's evolved to:

                        5 or 6 stalks of rhubarb, cut 1/2 "
                        apples or applesauce
                        bananas, berries (strawberry is my favorite) or any leftover fruit you have
                        1cup red lentils or cannellini beans
                        1 cup chick peas or green peas
                        1/2 c sweetener (I've used sugar in the raw, honey or agave)
                        dried fruit: raisins, craisins, apricots etc, or jar of chutney
                        tumeric
                        lots of curry powder or paste, also garam masala
                        nuts if you like (cashew or almond is best)
                        2 c chicken stock, or fruit juice, and/or coconut milk
                        splash of brandy or sherry
                        bay leaf, ginger, fennel and/or mustard seed, cinnamon stick

                        Anyway, just use what you have on hand. Put all in a pot and simmer for 30 to 60 minutes til thickened.

                        Serve with basmati rice or quinoa or that type of thing,

                        I didn't realize how much I had strayed from the original!

                    3. cayjohan Jun 10, 2009 06:19 AM

                      Well, sort of savory - I use it in chutneys. It seems I always have a ton of frozen rhubarb to use up and will throw some in with whatever chutney I'm making. I like the really astringent flavor in combination with plenty of mustard. Nice with fatty grilled things!

                      Cay

                      2 Replies
                      1. re: cayjohan
                        j
                        julesrules Jun 14, 2009 06:17 AM

                        Rhubarb chutney is also good with sharp cheddar, particularly with a grilled cheese sandwich.
                        Another easy use which is not savoury but not baking - a small amount of chopped rhubarb and a little sugar will turn to "compote" in under 2 minutes in the microwave. Then you can eat it with yoghurt and granola. It breaks down quicker than you might expect.

                        1. re: julesrules
                          cayjohan Jun 19, 2009 01:52 PM

                          On grilled cheese! That's brilliant!

                      Show Hidden Posts