Recipes 06.07.18

Seasons by the Sea: Rhubarb: Love It or Hate It

Rhubarb Ginger Chutney

This is basically a mashup of various chutney recipes. I think the addition of ginger would make this one good on fish or chicken.

 

2 cups diced rhubarb

3/4 cup peeled and cored apple, diced 

1/2 cup dried cranberries or cherries

1/4 cup finely chopped red onion

1/4 cup water

1/4 cup honey

1 Tbsp. fresh chopped ginger

2 tsp. red wine vinegar

crushed red pepper flakes to taste (start with 1/4 tsp.)

 

Combine all ingredients in nonreactive pot. Bring to a boil, then reduce heat and simmer, covered, for about 15-20 minutes or until rhubarb is tender.  Uncover and simmer about 5-10 minutes more until thickened, stirring occasionally. Serve warm or cold. This will keep in the refrigerator for about a week.

 

Strawberry-Rhubarb Pie 

This recipe is just a guideline for making strawberry-rhubarb pie. Everyone has a favorite pie pan and pie crust recipe. You can even use that store-bought pie crust, I won’t judge. I do recommend using a glass pie dish — that way you can see that the bottom crust is getting cooked.

 

1 double-crust (top and bottom) pie dough recipe

1 8 or 9-inch pie dish

 

3 cups rhubarb, coarsely chopped

3 cups strawberries, stemmed and sliced

1 1/4 cups sugar

1 tsp. orange zest

1 tsp. vanilla extract 

1/4 cup cornstarch or 7-8 Tbsp. flour 

 

1 egg yolk, beaten, or

1 Tbsp. cream

2 Tbsp. turbinado sugar

 

Preheat oven to 425.

Roll out one crust to fit into bottom of pie pan. Combine rhubarb with strawberries, orange zest, and vanilla, toss well. Whisk sugar with cornstarch or flour and stir this into fruit mixture. Mix well. Pile into bottom crust, then cover with top crust and flute edges. Brush top of pie with either egg yolk or cream. Sprinkle with turbinado sugar. Cut several slits in pie crust.

Bake for 20 minutes, then check to make sure pie crust edges are not burning and pie napalm is not spilling over rim. Bake another 20 minutes. If crust is browning too quickly, put strips of aluminum foil around edges to protect it and lower temperature to 375. If filling is bubbling over, carefully place foil under pie pan. Do not put pie on a sheet pan, it won’t cook properly. Bake another 10 to 20 minutes, or until pie looks nicely golden brown all over and filling is bubbly.

 

Rhubarb Cocktail

If you can find some pretty red rhubarb, this drink will be a pretty pink.

Makes one, but there will be plenty of leftover rhubarb simple syrup for more cocktails.

 

Syrup:

2 cups chopped rhubarb

1 cup water

1 cup sugar

 

Bring to a boil, then lower heat and simmer about 20 minutes. Cool. Strain rhubarb through fine-mesh strainer. This syrup will keep a few weeks, refrigerated. 

 

Cocktail:

1 oz. rhubarb syrup

2 oz. vodka or gin

1/2 oz. fresh lime juice

3 oz. spicy ginger beer

 

Combine first three ingredients with ice in a cocktail shaker. Shake 10 seconds.  Place in Collins glass with ice, top with ginger beer and slice of lime.