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Here's a barb, there's a barb, everywhere a RHUBARB!

Citrus Sponge Pudding with Rhubarb Sauce

Ingredients:

2 Tablespoons unsalted butter, at room temperature, plus more for ramekins

3/4 cup sugar, plus more for ramekins

Pinch of salt

1 teaspoon each grated lemon and lime skins

2 large egg yolks

3 Tablespoons all-purpose flour

1 1/2 Tablespoons each fresh lemon and lime juices

3/4 cup plus 1 Tablespoon milk

3 large egg whites

1 1/2 cups fresh or frozen rhubarb, cut into 1/2 inch dice

Procedure:

Heat oven to 325 degrees. Butter four 6 ounce glass custard cups; coat with sugar. Line a baking pan with a cloth towel and set aside.

In an electric mixer with a paddle, combine the 2 Tablespoons butter, 1/2 cup plus 1 Tablespoon sugar, and salt; mix on medium speed until crumbly. Mix in the grated lemon and lime peels and the egg yolks. Mix in flour, then juices and milk.

Beat egg whites until stiff. Gently whisk in egg-yolk mixture. Ladle into custard cups; place in prepared baking pan; fill pan halfway with hot water. Bake until puddings have set (tops may crack), about 25 minutes. Cool puddings on a wire rack, about 30 minutes. Chill or let stand.

Meanwhile, combine rhubarb, remaining 3 Tablespoons sugar, and 1 Tablespoon water in a small skillet; cook over medium-high heat until tender, about 4 minutes. Let cool. Invert puddings onto plates and serve chilled or at room temperature with rhubarb sauce.

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Balsamic Rhubarb Compote

Can be prepared in 45 minutes or less.

Ingredients:

3 tablespoons balsamic vinegar
2/3 cup sugar
3/4 teaspoon grated peeled fresh ginger root
2 fresh rhubarb stalks, leaves discarded, ends trimmed,
    and stalks cut crosswise into 1/4-inch-thick
slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid

Procedure:

Mix.

Makes about 2 cups

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Boxwallah's Chutney

Ingredients:

2 Lb Rhubarb, trimmed weight
1 Lb Onions
1/2 Lb Raisins
1/2 Lb Sultanas
1/2 Oz Coriander seeds
2 Ts Curry powder
6 Oz Granulated sugar
3/4 Pt Raspberry vinegar or red wine vinegar

Procedure:

Cut the trimmed rhubarb into short lengths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds directly to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of muslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Continue simmering, without a lid, for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavor is mellow, and the color is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end.

Put in warm sterilized jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better it seems to taste.

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Grilled Oysters with Rhubarb-Ginger Compote

Ingredients:

2 rhubarb stalks, thinly sliced

1 shallot, minced

1 teaspoon grated fresh ginger root

2 tablespoons mirin (Japanese sweet cooking wine) or sherry

2 tablespoons white wine

12 freshly shucked oysters

1 tablespoon olive oil

Procedure:

Combine all compote ingredients in a nonreactive saucepan. Cook over medium heat, stirring often, until the rhubarb has softened and the compote has a thick, sauce like consistency. Set aside.

Brust the oysters lightly with olive oil and gill over a hot flame for about 3 minutes on each side until the oysters are just heated through.

To serve, spoon some of the compote onto each plate and arrange 3 oysters in the center.

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Lemon Ice Torte with Strawberry-Rhubarb Sauce

Ingredients:

Crust:

 

3 cups blanched slivered almonds, toasted (about 12 ounces)

1/2 cup sugar

5 tablespoons margarine, melted

1/4 teaspoon ground cinnamon

1/3 cup strawberry preserves

3 pints lemon or pineapple ice, sherbet or sorbet

 

Sauce:

 

1 cup sugar

1/2 cup water

1 vanilla bean, split lengthwise

1 20-ounce bag frozen unsweetened rhubarb

1 20-ounce bag frozen unsweetened strawberries

 

1 1-pint basket fresh strawberries

Fresh mint sprigs

Procedure:

For Crust:

Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter spring-form pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes.

Preheat oven to 350­F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.

Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)

For Sauce:

Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)

Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce.

8 servings

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Sauteed Duck Breast with Rhubarb Cherry Sauce

Ingredients:

1/2 cup tawny port [what?]

1/2 cup dried cherries

2 moulard duck breasts (approx. 2 pounds total)

1/4 cup chopped shallots

1/2 pound fresh rhubarb, trimmed and sliced

2 cups chicken stock

2 teaspoon arrowroot dissolved in 2 tablespoons orange juice

1 teaspoon coarsely ground black pepper

2 tablespoons honey

Procedure:

Preheat the oven to 400 degrees.

In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.

Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper. Heat a medium saute pan over high heat until it is very hot. Add the duck, skin side down and reduce the heat to moderately low. Cook the duck, pouring off the accumulated fat from time to time to a small roasting pan and roast it for 10 minutes for medium rare. Let it stand for 10 minutes before slicing.

While the duck is roasting, pour off all but 2 tablespoons of fat from the saute pan. Add the shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl and stir in one tablespoon honey. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the remaining honey and pepper and salt to taste.

Slice the duck at an angle and divide among 4 plates. Serves each portion napped with some of the sauce.

Serve with sugar snap peas and garlic mashed potatoes.

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Red Currant Rhubarb Sauce With Port Wine

Ingredients:

2 c Rhubarb, peeled & diced 1/4" (about 1 lb)

1 1/4 c Red currant jelly

1 tb Arrowroot

1 tb Port wine

Procedure:

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice. Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about 1 cup of liquid. If you have more, reduce over medium heat until the desired 1 cup is reached. Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop. Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes. Serve this sauce with grilled venison steaks or pheasant breasts

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Rhubarb Cherry Sauce for Poultry

Ingredients:

1/2 cup tawny port

1/2 cup dried cherries (fresh Strawberries)

1/4 cup chopped shallots

1 pound fresh rhubarb -- trimmed and sliced

1 1/2 cups chicken stock

1 tablespoon arrowroot -- dissolved in

2 tablespoons orange juice

1 teaspoon coarsely ground black pepper

Procedure:

Serve sauce with poultry (chicken, duck, turkey breast).

In a small saucepan heat the port over moderate heat until it is hot. Add the cherries, cover the pot and let the mixture stand for 15 minutes.

Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened. Add the rhubarb and saute for 5 minutes. Transfer the mixture to a bowl. Add the cherry/port mixture to the saute pan and let it simmer for 1 minute. Add the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add the pepper and salt to taste.

Slice the poultry entree at an angle and divide among 4 plates. Serves each portion topped with some of the sauce.

Serve with sugar snap peas and garlic mashed potatoes.

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Rhubarb Mint Chutney

Ingredients:

1 tb Butter

1 sm Onion; minced

3 c Rhubarb; chopped

2/3 c Granulated sugar

1/4 c Lemon juice; fresh

1 ts Mint

1/2 ts Lemon zest; grated

Procedure:

Melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, mint and lemon zest. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. Chutney can be prepared, cooled, covered and refrigerated for up to 2 days. Serve with lamb


Rhubarb Mousse With Strawberry-Gin Sauce (whaaaat? YES.)

Ingredients:

3 c Diced rhubarb

1/2 c Brown sugar

1 pk Unflavored gelatin

1/4 c Tanqueray or other juniper flavored gin, such as Gilbey's or Beefeater

2 c Cream

2 Egg whites

1/4 c Sugar

2 c Strawberries, hulled

5 tb Sugar

1/4 c Lemon marmalade, the type with shreds of lemon rather than chunks

2 tb Tanqueray gin

Procedure:

Sprinkle the brown sugar over the rhubarb and let sit for an hour. Put in a saucepan, cover, and simmer gently for 15 minutes or so, until fully tender and quite thick. Puree in a processor.

Soften the gelatin in the gin for 10 minutes. Combine with the rhubarb and heat to dissolve the gelatin. Set into an ice-water bath (a large bowl filled halfway with ice and a couple of cups of water.) Cool until cold to the touch, but do not allow the gelatin to set.

With an electric mixer, combine the cream and rhubarb mixture. Whip until fluffy and light. Do not over whip or the cream will break down.

Beat the egg whites until soft peaks form. Add the sugar and continue until stiff peaks have formed. Carefully fold the egg whites into the rhubarb and cream mixture. Turn the mousse into a clear glass, 6-cup, straight-sided souffle dish or into individual 1-cup souffle dishes and refrigerate for 2 hours or more.

To make the Strawberry Gin Sauce, puree the strawberries and sugar together in a processor. Strain through a sieve and reserve. Warm the marmalade just to melt. Combine the marmalade, the gin, and the pureed strawberries, mixing well. Chill thoroughly.

Serve each portion of mousse topped or surrounded with sauce; pass the sauce separately.

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Rhubarb Salsa

Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with 0.5 c each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.

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