I love rhubarb. I'm in West Virginia, and I'm past harvesting my 10-12 pounds. I typically make pies and crisps and muffins, but did try a savory recipe where I made a sauce with rhubarb and onion, let it simmer down with salt, pepper, and a touch of hot pepper (I used a black Czech, I think, from my garden). Then I poached a few pieces …
I love rhubarb. I'm in West Virginia, and I'm past harvesting my 10-12 pounds. I typically make pies and crisps and muffins, but did try a savory recipe where I made a sauce with rhubarb and onion, let it simmer down with salt, pepper, and a touch of hot pepper (I used a black Czech, I think, from my garden). Then I poached a few pieces of cod in the sauce and served over basmati rice. The recipe is in Mark Bittman's FOOD MATTERS cookbook. I have a friend who makes a mean rhubarb chutney--need to get that recipe. I do need to find out more about that rhubarb ginger gin! Peace...
Other recipes I've come across tend to say put in two or three coin-sized slices of ginger and... really... that's not enough. I use a hunk of ginger the size of my hand (which is an inexact measurement, lol) and that's about right. The sharpness of ginger really mellows out in the gin.
I think I need to explore ways to use the rhubarb BBQ sauce I have -- for some reason I only associate that with BBQed burgers so I only pull it out a few times a year. I did baste an easter ham in it once and that was delightful.
Nice! There's still a lot of rhubarb out there, but it's getting stringy in my yard...but that doesn't matter for this recipe =) I'm going to give this one a try, thank you!
I hope you enjoy it! I find this one hard to keep in stock on my liquor cart because people love it so much. It tastes great as-is, but also tastes super good with Coke.
I love rhubarb. I'm in West Virginia, and I'm past harvesting my 10-12 pounds. I typically make pies and crisps and muffins, but did try a savory recipe where I made a sauce with rhubarb and onion, let it simmer down with salt, pepper, and a touch of hot pepper (I used a black Czech, I think, from my garden). Then I poached a few pieces of cod in the sauce and served over basmati rice. The recipe is in Mark Bittman's FOOD MATTERS cookbook. I have a friend who makes a mean rhubarb chutney--need to get that recipe. I do need to find out more about that rhubarb ginger gin! Peace...
Hello! This is my rhubarb ginger gin recipe: https://urbanhomesteading.ca/how-to-make-rhubarb-ginger-gin/
Other recipes I've come across tend to say put in two or three coin-sized slices of ginger and... really... that's not enough. I use a hunk of ginger the size of my hand (which is an inexact measurement, lol) and that's about right. The sharpness of ginger really mellows out in the gin.
I think I need to explore ways to use the rhubarb BBQ sauce I have -- for some reason I only associate that with BBQed burgers so I only pull it out a few times a year. I did baste an easter ham in it once and that was delightful.
Nice! There's still a lot of rhubarb out there, but it's getting stringy in my yard...but that doesn't matter for this recipe =) I'm going to give this one a try, thank you!
I hope you enjoy it! I find this one hard to keep in stock on my liquor cart because people love it so much. It tastes great as-is, but also tastes super good with Coke.