Cynthia's Kitchen - Rhubarb Ideas
Growing up in Nova Scotia, rhubarb was the first thing out of the garden. My dad made stewed rhubarb every morning for breakfast at least through the end of June.
Chop rhubarb. For every cup, add 2 Tbls sugar and a tsp of water. Slowly bring to simmer and cook until sugar is dissolved and rhubarb falls apart. It’s tart but delicious. You can pour over pancakes, ice cream, or, like we did, just pour into a bowl and eat with spoon.
You can make this with a lot of different ingredients. I’ve developed a gluten allergy so I just chop up rhubarb into a casserole dish, add a little sugar, top with gluten-free granola mixed with some butter and brown sugar, and bake in 375 degree oven until rhubarb is bubbly and top is browning. It’s delicious with yogurt or ice cream, or plain.
And here’s a dinner one...
1. Heat oven 375 degrees. Pat some chicken pieces dry and season with salt and pepper. Fry chicken in pan with a little oil until golden brown and remove to bowl.
2. Add to remaining oil in pan, some shallots, ginger, and a bit of cardamom. Sauté until shallots are soft. Add a little sherry and reduce. Add some chicken stock and a Tbls honey.
3. Return chicken to pan and turn to coat in sherry mixture.
4. Bake until sauce is bubbling and chicken is almost cooked, about 40 minutes. Remove from oven and scatter rhubarb pieces around chicken. Return to oven and cook until rhubarb is tender, about 15 minutes more.
This is really delicious. Don’t be afraid to experiment and substitute for spices and liquids. The tartness of the rhubarb really complements the chicken.