Roasted Salmon with Rhubarb and Red Cabbage

Roasted Salmon with Rhubarb and Red Cabbage

Okay, after touting both the virtues and dangers of rhubarb, not to mention some delicious recipes, I don’t really have much more to say on the subject. But I will leave you with this one last bit of trivia: Did you know though not often used today, the word ‘rhubarb’ can also mean ‘a heated argument or dispute,’ according to Merriam Webster.But don’t get into a rhubarb about dinner, maybe try this dish out instead?

Ingredients:

4 teaspoons mustard seeds
1 ¼ cups orange juice
1 cup sugar
⅓ cup water
2 tablespoons finely grated orange peel*
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh ginger*
3 cups 2-inch-long ¼ inch-thick matchstick-size strips rhubarb (from about 2-3 stalks trimmed rhubarb)
8 cups thinly sliced red cabbage** (from about ½ medium head)
½ cup Sherry wine vinegar
½ cup dry red wine
6 (6-7 ounce) salmon fillets with skin
2 tablespoons olive oil
3 cups arugula**
¾ cup plain Greek-style yogurt

* Click here to get tips on zesting oranges and peeling fresh ginger.
** Click here to learn how to clean arugula and cabbage.

Directions:

Stir the mustard seeds in a small dry skillet over medium heat until they begin to pop, about 3 minutes. Transfer them to small bowl and put aside for now.

Bring the orange juice, sugar, water, and orange peel to boil in large skillet, stirring until the sugar dissolves. Reduce the heat to medium and add the pre-cooked mustard seeds, coriander seeds, caraway seeds and ginger.

Simmer away until it becomes syrupy, about 10 minutes. Add the rhubarb and reduce the heat to medium-low. Cover and simmer until rhubarb is tender but intact, about 2-4 minutes. Using a slotted spoon, transfer the rhubarb to microwave-safe bowl and put it aside for now.

Bring syrup in skillet back up to a simmer and add the cabbage, vinegar, and wine, bringing everything up to a boil. Once it reaches a boil, reduce the heat back down to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, for about 45 minutes. Season the cabbage to taste with salt and pepper. Remove the cabbage from the heat.

Meanwhile, preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the prepared baking sheet. Brush the salmon with olive oil and sprinkle with salt and pepper. Roast the salmon until it is just opaque in centre, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm, about 1 minute or so.

Divide the warm cabbage among 6 plates. Scatter the arugula atop and around the cabbage. Place 1 salmon fillet atop the cabbage. Spoon a dollop of the yogurt atop the salmon, and then the rhubarb.

Ginger Rhubarb Crisp

Ginger Rhubarb Crisp

So just in case you weren’t already sold on the whole rhubarb idea yet, did you know how good it was for you? Did you know it can just about do everything for you but your taxes? Here is just a short list of the great wonders that rhubarb has going for it, y’know, besides just tasting awesome!

  • Aids in weight loss – high in flavour, but low in calories, rhubarb is a great alternative with only 21 calories in 100 grams!
  • Stimulates bone growth and repair – the vitamin K promotes osteotrophic activity.
  • Helps prevent Alzheimer’s disease  – that’s the vitamin K again, which prevents the oxidation of brain cells and stimulates cognitive activity.
  • Stimulates production of red blood cells – the trace amounts of copper and iron found in rhubarb are enough to stimulate the production of new cells.
  • Reduces risk of cardiovascular diseases – the impressive amount of antioxidants in rhubarb help ensure that free radicals don’t cause heart disease.
  • Prevents cancer and macular degeneration – beta carotene, lutein, and zeaxanthin are polyphenolics found in rhubarb which delay and ward off cancers and degeneration.
  • Stengthens digestive system and relives constipation – high in fibre, rhubarb has been traditionally used as a cure for constipation.

Ingredients:

1 cup white sugar
3 tablespoons flour
½ teaspoon salt
2 eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb (8 large stalks/16 small stalks)
½ cup flour
2 cups brown sugar
½ cup salted butter or margarine
2 teaspoons cinnamon
2 cups rolled oats

Directions:

Move an oven rack to the centre of the oven and preheat the oven to 350°F. Grease a 9 x 13 inch baking dish and set it aside.

In a large bowl, mix together the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger until well combined. Add the rhubarb, and mix to coat. Pour the rhubarb mixture into the bottom of the prepared baking dish.

Thoroughly combine ½ cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal by hand, and then crumble the whole mixture over the rhubarb. Gently pat the topping down to make a crust.

Bake on the centre rack of the preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, about 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Rhubarb Wild Rice Pilaf

Rhubarb Wild Rice Pilaf

So here’s a little FYI about rhubarb, were you aware that it is poisonous? Rhubarb contains oxalate, which causes illness or death when large quantities are ingested. Most of rhubarb’s oxalate is in its leaves, so trim them off and discard them, and you’re safe. There is almost no poison in the actual rhubarb stalks.

By the way, it’s not easy to die from eating rhubarb leaves. According to The Rhubarb Compendium website (at www.rhubarbinfo.com), a 150 pound person would have to eat at least 11 pounds of rhubarb leaves before suffering fatal effects. I think we’ll all be okay with this weeks recipes.

Ingredients:

¼ cup sliced almonds
2 tablespoons olive oil
1 medium/large sweet onion, diced
2 cloves garlic, minced
2 cups chopped rhubarb (about 2 large stalks)
½ cup white wine
½ cup golden raisins
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 cup cooked wild rice (about ⅓ of a cup uncooked)
1 cup cooked long-grain white rice (about ⅓ of a cup uncooked)

Directions:

Preheat oven to 400°F, and spread out the almonds onto a baking sheet. Toast almonds in the preheated oven until golden and fragrant, 5 to 7 minutes. Keep an eye on them, nuts burn ever so quickly! Set the almonds aside.

Heat the oil in a large skillet over medium-high heat. Sauté the onion in the oil until just translucent, about 5 to 7 minutes.  Add the garlic and sauté until fragrant, about another minute. Add the rhubarb and sauté until slightly softened, about 2 minutes more.

Stir in the wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid. Reduce the heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add the honey and soy sauce, stirring everything to combine.

Lastly, add both the wild and white rice into the rhubarb mixture, stir until rice is heated through. Top with toasted almonds.

Rhubarb Custard Tart

Rhubarb Torte

So I came across this picture more than a year ago, and fell head over heels in love with it. but alas, no recipe to go along with it. So I became a woman on a mission, trying to find something that would more or less match up, and I think I did. I played around with a few different recipes and settled on the one below, taking a bit from this one and a bit from that one. I have given an recipe for making your own pastry dough, but you can easily just use a store bough one instead. Just blind bake until golden brown and follow the rest of the steps for the tart.

Ingredients:

Sweet Pastry Dough:
1 ¼ cups all-purpose flour
1 ½ tablespoons sugar
¼ teaspoon salt
7 tablespoons cold unsalted butter, cut into bits (1 stick, minus 1 tablespoon)
1 large egg yolk
½ teaspoon vanilla
½ teaspoon lemon juice
2 ½ tablespoons cold water

Custard:
414ml (14 oz.) condensed milk (this is equal to 1 ¾ cups plus 2 tablespoons)
100ml evaporated milk (this is equal to ½ cup minus 1 tablespoon)
1 teaspoon vanilla
2 tablespoons cornstarch
2 eggs + 2 yolks

Rhubarb:
2-3 large stalks fresh rhubarb, sliced to the width of your tart pan
¼ cup sugar
¼ cup water

You will also need a 14 x 5 x 1 inch rectangular tart case (or any other tart shell you would like)

Directions:

For the Pastry Dough:
Whisk together the flour, sugar, and salt in a large bowl. Using a pastry blender or your fingertips (or I’ve even known people to use two knives in a criss-cross motion), blend together the flour mixture and butter until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

In a separate bowl, beat together the egg yolk, vanilla, lemon juice, and water with a fork and then stir it into the flour/butter mixture with the fork until combined well.

Gently knead the dough in the bowl with floured hands until a dough forms. Turn the dough out onto a floured surface and gently knead 4 or 5 times. Form the dough into a ball, and then flatten it into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.  If making the tart right away, preheat oven to 350°F, and line a rectangular pastry case with sweet pastry and blind bake* until golden, about 12-15 minutes.

For the Custard:
To make the custard you are going to need to pans on the stove top at once. One with the evaporated milk/cornstarch mixture and one acting as a double boiler* for the egg base.  For the egg base, take a small to medium pan (make sure your pan is smaller than your mixing bowl that will sit on top) and put a cup or two of water in it and set it to boil on the stove. Once it begins to boil, lower it to a simmer. It is now ready to act as your double boiler.

While you are waiting for your water to come to temperature, mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Once the water is simmering, place the glass bowl over the pan, and heat the contents, whisking until they thicken. To make the custard place the evaporated milk and cornstarch in a saucepan and slowly bring to a boil, stirring constantly.

Remove both mixtures from the stove top and fold together to fully combine. Pour the combined custard into the cooked pastry case.

For the Rhubarb:

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a sauce pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turning gently for another minute. You are just par-cooking the rhubarb, the final product will still have some firmness to it.

Place the rhubarb gently on top of the custard along the length of the pastry case. Using a pastry brush, brush the top of the tart and rhubarb with the remaining sugar syrup to glaze. Refrigerate until chilled and set.

* Click here to learn about blind baking and double boilers.

Rhubarb Barbecue Sauce

Rhubarb BBQ Sauce

So I was asking around the office if anyone had any special requests for recipes, and one of my co-workers was very quick to say “Rhubarb! I want recipes for rhubarb!” So, ask, and ye shall receive. This week will have some sweet dishes, but I also wanted to give some savoury and not so expected rhubarb recipes as well, like today’s barbecue sauce. This is will work great on a variety of dishes, but check using Worcestershire sauce containing fish on meat dishes (see the tips & tricks page).

Ingredients:

4 large stalks fresh rhubarb, trimmed and chopped
1 (12 fl oz) can Dr. Pepper® soda
1 cup apple cider vinegar
1 sweet onion, chopped
1 cup brown sugar
¼ cup molasses
1 tablespoon Worcestershire sauce*
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon ground cloves
¼ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
1-2 teaspoons corn starch, optional

* Click here to learn about using Worcestershire sauce in meat dishes.

Directions:

Combine the rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, and garlic powder in a saucepan, bringing everything to a boil, and then reduce the heat to low. Let the sauce simmer until the rhubarb and onion are very soft, about 45 minutes, stirring often.

Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to purée. Purée in batches if necessary until sauce is smooth.

If you wish to thicken the sauce, take the following steps: In a small bowl, mix the corn starch with a couple of tablespoons of the sauce until combined. Pour this corn starch mixture, along with the puréed sauce, back into a saucepan over a medium heat, while whisking until it begins to thicken. Once it thickens, remove from the heat.