Tag Archives: rhubarb

Blueberry-Rhubarb Chutney

photo 1-239

Chutney is one of my favorite condiments. Chutneys are simple sauces that combine sweet with savory, a place where a healthy dose of spices combines with fruits and vegetables to create a flavorful sauce that is the perfect accompaniment to just about any meat or poultry. This chutney was inspired by one I found on the Epicurious website. At first glance the combination of ingredients may seem a bit strange. Blueberries and rhubarb are a sweet and sour pairing that makes sense but onion, cinnamon, cardamom, and ginger? Absolutely. It is this curious combination of spices and flavors that makes chutney so wonderful. And chutney is so forgiving; you can add or substitute spices as inspiration hits. If your taste buds crave it there isn’t a wrong combination. Because it taste best served at room temperature it travels well and can sit on a dinner or buffet table for hours.

I served this chutney at room temperature alongside grilled ribeye steaks but it would be just as good with grilled chicken.

BLUEBERRY-RHUBARB CHUTNEY

1 cup plus 2 tablespoons sugar

1/2 cup red wine vinegar

2 cinnamon sticks

1 1/2 tablespoons fresh minced ginger

2 teaspoons finely grated orange zest

1 cardamom pod

4 1/2 cups rhubarb, chopped

3/4 cup dried blueberries

3 green onions, chopped

  • Combine the sugar, red wine vinegar, cinnamon sticks, ginger, orange peel and cardamom pod in a large sauce pan set over medium heat.
  • Cook until the sugar dissolves and just begins to boil.
  • Add the rhubarb, dried blueberries, and green onions and bring to a boil.
  • Reduce the temperature and continue to cook until the rhubarb is tender but not falling apart, about 4 minutes.
  • Discard the cinnamon sticks and cardamom pod.
  • Cover and refrigerate until the chutney is cold, at least 1 hour.
  • Return to room temperature before serving.

Yields: 2 cups

Advertisements

Rhubarb-Peach Muffins 

FullSizeRender-47
Muffins are the perfect foil for whatever fruit or vegetable is in season. I think of the batter as a blank slate and let my imagination, and market, dictate what goes into them. And this time of year the options really are unlimited as new seasonal fruits are appearing weekly. This week’s discovery was the first rhubarb of the season. While rhubarb itself is astringent and bitter, when cooked with a bit of sugar its flavors mellow into a unique and delicious. Add in juicy peaches (again, the first ones are appearing in the markets as well) and you have the perfect breakfast treat.
RHUBARB-PEACH MUFFINS
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 cup fresh peaches, diced (peels optional)
1 cup fresh rhubarb, diced
1 teaspoon finely grated lemon zest
1 tablespoon cinnamon
2 tablespoons sugar
  • Preheat the oven to 350 degrees. Grease the insides of one 12-cup muffin pan. Set aside.
  • In a medium bowl, whisk together the dry ingredients.
  • In a separate bowl, combine the buttermilk, eggs, and vanilla.
  • Pour the wet ingredients into the dry ingredients and using a rubber spatula, mix until just combined.
  • Add the melted butter and mix again.
  • Fold in the peaches, rhubarb and lemon zest until just combined.
  • Divide the batter between the prepared muffin cups.
  • Combine the cinnamon and sugar in a small bowl then top each with a sprinkling of the mixture.
  • Bake for 25 minutes or until a skewer inserted in the center comes out clean.
  • Cool slightly on a wire rack before serving.
Yields: 12 muffins

 

Strawberry-Rhubarb Crumble

 photo 2-241

I’m still on my rhubarb kick so here is my latest rhubarb creation- a strawberry-rhubarb crumble. A fruit crumble is my favorite way to use fresh fruit; it has all of the tastiness of a pie without the hassle of struggling with a pie crust. Instead, you have juicy fruit topped with a crumbly topping, which in this case is a combination of nuts, oatmeal, and flour. It’s fool proof, delicious, and fast to make. I like it best served warm so you can put it in the oven shortly before dinner is served and dessert will be done by the time you are ready for your final course. To make the crumble extra special top it with whipped cream or vanilla ice cream. Yum!

STRAWBERRY-RHUBARB CRUMBLE

For the topping:

1 1/4 cups flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup old fashioned oats (do not use quick or instant0

1/2 cup toasted walnuts, chopped

3 tablespoons white sugar

3 tablespoons brown sugar

Zest of 1 lemon

8 tablespoons unsalted butter, melted and slightly cooled

For the filling:

1 1/2 cups rhubarb, cut into 1 inch pieces

1 quart strawberries, hulled and sliced

Juice of 1 lemon

1/2 cup white sugar

1 tablespoon cornstarch

Pinch of salt

  • Preheat the oven to 375 degrees.
  • To prepare the topping combine the flour, baking powder, salt, oatmeal, walnuts, sugars and lemon zest in a large bowl.
  • Drizzle with the melted butter then use a wooden spoon to combine the ingredients until small clumps form. Set aside until ready to use.
  • To prepare the filling, combine the rhubarb strawberries, lemon juice, sugar, cornstarch and salt in a 9-inch deep dish pie dish.
  • Cover the top of the fruit with a thick but even layer of the topping.
  • Bake until the topping golden brown and the fruit is bubbly, 40 to 50 minutes.
  • Allow to cool slightly before serving.
  • Top with whipped cream or ice cream if desired.

Serves 4-6

Blueberry-Rhubarb Chutney

photo 1-239

Chutney is one of my favorite condiments. Chutneys are simple sauces that combine sweet with savory, a place where a healthy dose of spices combines with fruits and vegetables to create a flavorful sauce that is the perfect accompaniment to just about any meat or poultry. This chutney was inspired by one I found on the Epicurious website. At first glance the combination of ingredients may seem a bit strange. Blueberries and rhubarb are a sweet and sour pairing that makes sense but onion, cinnamon, cardamom, and ginger? Absolutely. It is this curious combination of spices and flavors that makes chutney so wonderful. And chutney is so forgiving; you can add or substitute spices as inspiration hits. If your taste buds crave it there isn’t a wrong combination. Because it taste best served at room temperature it travels well and can sit on a dinner or buffet table for hours.

I served this chutney at room temperature alongside grilled ribeye steaks but it would be just as good with grilled chicken.

BLUEBERRY-RHUBARB CHUTNEY

1 cup plus 2 tablespoons sugar

1/2 cup red wine vinegar

2 cinnamon sticks

1 1/2 tablespoons fresh minced ginger

2 teaspoons finely grated orange zest

1 cardamom pod

4 1/2 cups rhubarb, chopped

3/4 cup dried blueberries

3 green onions, chopped

  • Combine the sugar, red wine vinegar, cinnamon sticks, ginger, orange peel and cardamom pod in a large sauce pan set over medium heat.
  • Cook until the sugar dissolves and just begins to boil.
  • Add the rhubarb, dried blueberries, and green onions and bring to a boil.
  • Reduce the temperature and continue to cook until the rhubarb is tender but not falling apart, about 4 minutes.
  • Discard the cinnamon sticks and cardamom pod.
  • Cover and refrigerate until the chutney is cold, at least 1 hour.
  • Return to room temperature before serving.

Yields: 2 cups

 

Strawberry Rhubarb Muffins

photo 1-234

Growing up in New England, a rhubarb plant or two was always a mainstay in every garden we had. With toxic leaves and acidic bitter stems one might wonder why anyone would even want to eat this vegetable. (And yes, most people consider it to be a vegetable even though it is most often served in dishes like a fruit). The answer, is because it is so versatile–it is perfect in pies, tarts, muffins, and sauces; it can accompany sweet or savory dishes; and frankly because when cooked with a bit of sweetener, it is just plain good. As a cooler weather vegetable, rhubarb was all but impossible to find in the markets of Mediterranean Albania and I missed it. Each spring I would crave pies and muffins and wonder where I could find myself a few stalks.

Much to my delight, rhubarb is popping up in all of the local markets here in Belgium. Like asparagus and strawberries, once they begin to appear I know spring is really here. So what was the first recipe I made with my initial rhubarb stalks? Classic strawberry rhubarb muffins. The recipe is an adaptation of one from Boston’s Flour BakeryYou may use fresh or frozen rhubarb but be sure to only use fresh ripe strawberries. The recipe makes a dozen generous sized muffins; fill the muffins cups to the rim but do not overfill them. If necessary use a second muffin tin or other small oven proof baking dish for the remaining batter.

STRAWBERRY RHUBARB MUFFINS

3 1/4 cups all purpose flour

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs, at room temperature

1 egg yolk, at room temperature

1 1/3 cups sugar

1/2 cup plus two tablespoons unsalted butter, melted and cooled

1 cup milk, at room temperature

1 cup Greek yogurt, at room temperature

2 teaspoons vanilla extract

1 cup fresh sliced strawberries

1 cup fresh or frozen chopped rhubarb

  • Preheat the oven to 350 degrees. Lightly grease a 12 cup muffin tin with non-stick cooking spray. Alternatively line the cups with muffin papers. Set aside.
  • Using a wire whisk and a large mixing bowl, combine the flour, baking soda, baking powder, and salt.
  • In a medium sized bowl, whisk together the eggs and egg yolk until creamy. Slowly whisk in the sugar, melted butter, yogurt, and vanilla extract.
  • Pour the butter-sugar mixture into the dry ingredients and fold until just combined. Do not over mix.
  • Gently fold in the strawberries and rhubarb. The batter will be thick and a bit lumpy.
  • Spoon the batter into the prepared muffin pan, filling the cups to the top but not over filling them.
  • Bake for 35 to 40 minutes or until the muffins are golden brown on the top and spring back when pressed with a finger.
  • Remove the muffins from the oven and allow to cool in their pans for 20 minutes before serving.

The muffins are best when eaten immediately but can be stored in an air tight container at room temperature for up to 3 days.

Yields: 12 muffins

 

 

Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Be Fearless in the Kitchen!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: