mairead11 wrote:Letha. wrote:I thought this might be good over beans or black-eyed peas or even mashed potatoes. I’m also looking at some rhubarb recipes. Can’t wait until the farmer’s markets get up and running this spring.
Letha, I'd love to know what rhubarb recipes appeal to you! I usually only use rhubarb in two ways: in a pie [obviously this is no longer an option!], or stewed with strawberries to sweeten it up. This is the way I would eat it most, I'd have it for breakfast, or as a dessert—but with a dollop of vanilla soy yoghurt smack in the middle! And I just can't get back into eating this without the yoghurt! I like it raw too, but with the end dipped in sugar.
Also, Letha, thanks for your other posts on "The Pleasure Trap"—I received my copy on Friday, and watched it yesterday! I really, really enjoyed it, and kind of wished I'd had the chance to see it before my friends arrived for the weekend—I found his suggestions in dealing with "nay-sayers" to be invaluable! I also ordered "Losing Weight, without Losing Your Mind"—which will be next up on deck.
Thanks for all that you share! You are very much appreciated here.
Mairead
Mairead,
I’m so glad you liked ‘The Pleasure Trap’. The concepts are so helpful to me. Regarding rhubarb, I’m thinking about chutneys. I go back and forth about the sugar thing. I use a relish, fruit salsa, or chutney as a condiment like ketchup or jam. So even though a pint might have ¼ cup of sugar, two tablespoons probably only has a teaspoon of sugar – which is not much different then the brown sugar I put on my oats or the maple syrup in my 3-2-1 dressing.
Here is a list of rhubarb recipes and a couple of chutneys I’d like to try.
http://www.rhubarbinfo.com/recipe-sauce ... x_sauce_31
Rhubarb and Dried Cherry Chutney
Rhubarb is a harbinger of spring, and here it stars with "cherry raisins" to make a fabulous sweet-spicy chutney. We serve it with Roast Lemon-Pepper Duck; it's also a great balance for other rich-tasting foods like pork and venison. Very young and tender rhubarb doesn't need to be peeled. But as the season progresses, larger stalks can become tough and stringy. Use a vegetable peeler to remove only the outermost layer.
Ingredients:
2 lbs fresh rhubarb, both ends trimmed, peeled and cut in 1/2 inch pieces
3 Tbs. sugar
1/2 cup honey
1/2 cup dried cherries
5 Tbs. red wine vinegar
3 Tbs. red wine
2 tsp. mustard seeds
1/2 tsp. kosher salt
Pinch each of cinnamon, allspice, and cayenne
1/2 cup minced red onion
3/4 cup 1/2-inch slices of celery
2 tsp. grated orange zest
1 Tbs. minced jalapeno pepper (no seeds)
2 tsp. lime juice
Procedure:
Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 30 minutes.
In a 10-inch skillet, cook the honey, cherries, vinegar, wine, mustard seeds, salt, and spices over medium heat until syrupy.
Stir in the onion and celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender but still have some texture to it.
Add the orange zest and jalapeno pepper and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let cool. Serve at room temperature or chilled.
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Rhubarb, Onion, and Raisin Chutney
Ingredients:
Can be prepared in 45 minutes or less.
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices
1 cup golden raisins
3 tablespoons red-wine vinegar
1/8 teaspoon ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)
Procedure:
In a large saucepan cook the onions over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.
Makes about 3 1/2 cups.
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Rhubarb Chutney
Ingredients:
3 Cups Rhubarb -- sliced
1 Cup Cider vinegar
1 Cup Sugar, brown -- dark
1/2 Teaspoon Ginger -- ground
1/2 Teaspoon Allspice
1/2 Teaspoon Mustard -- dry
1/2 Teaspoon Cinnamon
1/4 Teaspoon Garlic powder
8 ounces Dates -- chopped
1/2 cup Raisins
2 medium Apples -- peeled & chopped, 3 cups)
Procedure:
In 2 quart glass bowl combine rhubarb, vinegar, brown sugar, ginger, allspice, mustard, and microwave on high for 6 minutes or until boiling. Add dates, raisins, and apples. Do not cover. Microwave on high 6 minutes. Stir and microwave 6 more minutes. Stirring occasionally, let stand till barely warm. Spoon into jars and refrigerate. Will thicken.
by Riva » Sun Mar 29, 2009 9:37 pm 
I was planning to add Cajun seasoning & potatoes to Paul’s 2 cup soup recipe the next time I make it. Good to know you liked it.
