Wow do I love this stuff. Probably not surprising, however, considering I am also a fan of straight lemon or lime juice and fresh sour cherries sans sugar. I suppose I have an influx of sour-friendly taste-buds, which doesn’t always pair well with my husband’s penchant for all things sweet. Lucky for him rhubarb season is fleeting.
So what did I make over the weekend with my pounds of gorgeous, ruby-red rhubarb stalks fresh from the Farmer’s Market? Several jars worth of strawberry-rhubarb refrigerator jam (definitely on the tart side, but oh so delicious) and a vat of rhubarb chutney to complement grilled pork tenderloin. I am also looking forward to enjoying steaks with a rhubarb red-wine sauce later this week as well.
The roasted rhubarb would also be spectacular with pork
3 TBSP whole grain Dijon mustard
2 TBSP cream-style prepared horseradish (or more if you prefer a bit more kick)
1 1/2 pounds slender fresh rhubarb, stalks trimmed and cut crosswise into 3-inch long pieces. Halve any pieces length-wise that are thicker than 3/4 inch
1/2 cup dry red wine (such as Pinot Noir)
1/2 cup of sugar
2 to 4 individual filet mignon steaks
Make the sauce: mix mustard and horseradish in a small bowl and set aside.
Preheat oven to 375 degrees. Arrange rhubarb pieces in a single layer in a 13x9x2-inch metal baking pan. Pour wine over rhubarb then sprinkle with sugar. Roast rhubarb in the oven until pieces are tender but still intact — about 5 to 8 minutes. Watch carefully or you will end up with pink mush. When done, use a slotted spoon to transfer rhubarb to plates, dividing equally. Pour juices from rhubarb baking pan into small sauce pan and boil until slightly thickened, about 3 minutes. Pour syrup over rhubarb on each plate.
Meanwhile, rub steaks with olive oil and sprinkle with salt and pepper. Cook them as you wish – grill, sear in a cast iron skillet, etc.
Slice steak crosswise and arrange over rhubarb slices on each plate. Spoon mustard sauce over beef and serve.
Recipe adapted from Bon Appetit Magazine
Wow was this delicious and so very different. The combination of sweet and crisp fresh pea shoots, crunchy tart apples and rich briny scallops was fabulous! The dish was both savory and fresh. Crispy and tender. Sweet and tart. Loved this!
Trini Chinese Chicken: this will definitely go into my grilling recipe rotation. It’s so easy and the flavors are smashing — lime juice, habanero-based hot sauce and Chinese 5 spice powder. Finger lickin’ good without all the fatty fried grease and calories. I sucked off every bit of meat from my bones and then went to town on my husband’s leftovers, too.
Trini Chinese Chicken
The flaming heat of the chicken and dipping sauce was nicely tempered by a simple chopped salad and roasted piquillo peppers. Certainly you can decrease the spice factor by backing off on the habanero sauce, or you can double or even triple the amount, as I did. Oooooh it was good!