6 Quick Ways with Rhubarb
May June 2016
from Chris Halpin
The great thing about this beverage is
that it tastes so refreshing and it's also
slimming. It turns out that rhubarb has a
chemical compound that actually shrinks
your cell tissue. In a pot over medium
heat, put 6 c. water, 4 c. fresh rhubarb,
coarsely chopped, and 1-1/2 c. sugar.
Stir until the sugar has dissolved. Bring
this to a boil, then reduce heat and simmer
for 5 minutes. Remove from heat
and let steep for 5 minutes more, before
straining into a pitcher. Add the juice of
2 lemons, 4 or 5 handfuls of ice, and
stir until all the ice has melted, then add
another handful of ice before serving.
Makes 9 cups.
rhubarb and leek chutney
This is my version of a chutney
that I first had at Magnolia's in
Lunenburg N.S., many years
ago, and it's still my go-to
chutney for salmon. In a saucepan
over medium heat, put 2 T.
butter, 1 medium leek, thinly
sliced, 1 T. ground coriander,
1/2 t. smoked paprika and 1 t.
salt. Sauté until the leeks are
wilted, about 3 to 5 minutes.
Add 2 c. finely sliced rhubarb,
1 c. sugar and 1 c. water, bring
to a boil and reduce to simmer.
Cook until pulpy and thick, about 15 to 20 minutes. Remove from heat, stir in 1/4 c.
cider vinegar and 1 t. Sriracha sauce. This chutney is delish with everything from
grilled cheese to curry. Makes 3-1/2 cups.
This is the dressing to set off
a bountiful tossed salad. Also
great as a sauce over any cold
roast meat. Into a blender
or food processor, put 1 c.
chopped rhubarb, frozen or
fresh, 1/2 c. water, 1/4 c. olive
oil, 2 T. honey, 2 T. raspberry
vinegar, 2 t. Dijon mustard,
1 t. ground sumac (find at
specialty food stores and Silk
Road Spice Merchant) and blend
until smooth. Makes 2 cups.
baked chicken with rhubarb and bacon
Rhubarb and bacon – wow!
Preheat the oven to 375° F. In
a skillet over high heat, put
6 rashers of bacon, cut into
1/2-inch pieces, and fry until
crispy. While the bacon is frying,
rinse, blot dry, salt and pepper
4 chicken thighs with legs.
Once the bacon is crispy,
remove and set aside for later.
To the remaining bacon fat, add
the chicken and brown on both
sides. When the chicken is browned, add 2 onions, finely sliced and sauté about
5 minutes. Add in the crispy bacon, 4 sage leaves, finely sliced, 2 c. rhubarb
cut into 1/2-inch pieces. Sauté a minute more before adding 2 c. cava (sparkling
wine) or a medium-bodied white wine. Place in the oven and bake until the
chicken skin is golden brown and crispy and the rhubarb is soft, about 35 to 40
minutes. In the last 10 minutes of baking, brush 1/4 c. maple syrup over everything
and lightly salt; return to the oven and finish baking. Serves 4.
roasted spring carrots, fennel and rhubarb with garlic
This is great as a hot side or
serve it cold with crumbled
chèvre and pine nuts as a salad.
Preheat the oven to 375° F. Cut
6 small carrots into finger-sized
pieces and 2 small fennel bulbs
into wedges. Arrange the vegetables
on a baking tray, drizzle
with olive oil, sprinkle 1/2 t.
cumin, salt and a pinch of chile
flakes, and roll to evenly coat.
Bake in the oven for 25 to 30
minutes, or until tender and evenly roasted. While the vegetables are roasting, cut
2 stalks of rhubarb into 1/2-inch pieces and place in a bowl with 6 garlic cloves,
peeled and cut in half lengthwise. To this, add 1 T. sherry vinegar, 2 T. honey
and a pinch of salt, mix well. In the last 15 minutes of roasting, place the rhubarb
beside the other vegetables and return to the oven to finish roasting. When finished,
toss everything together and adjust the salt to your liking. Serves 4 to 6.
rhubarb, summer berry
Semifreddo is Italian for halffrozen,
a dessert whose perfection
is fleeting when made in the
traditional way. We are trying to
get a magical moment, where
it is firm enough to cut, but not
yet rigid. What I've discovered is
that adding booze to the recipe
stops the dessert from becoming
too hard. Put into a saucepan
3 c. thinly sliced rhubarb, fresh or frozen, 1 c. water and 1-1/2 c. sugar. Place
over medium heat and stir until the sugar has dissolved. Once boiling, reduce the
heat and simmer for 10 to 15 minutes, stirring from time to time. Once the mixture
has cooked to a fine pulpy consistency, remove from heat. When cooled to
room temperature, add 1/2 c. Chambord or Limoncello and stir. Line a bowl or
jelly-mold with plastic wrap; arrange 1/2 c. raspberries and 1 c. blackberries on
the bottom and add the rhubarb. Gently fold over the excess plastic to cover and
place in the freezer for at least 3 hours. Will be great for up to a week. Serves 6.