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 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.

Ginger, Herb, Lime & Sweet Onion Rub

Ginger, Cilantro, Lime and Sweet Onion RubThis rub/marinade is full of light, crisp flavours and would work really well on fish, chicken or tofu. If using on fish, beware that the acid in the limes actually starts to “cook” the fish, so do not let the fish marinate over night, but rather for just a few hours. FYI, for those of you that hate cilantro (like I do), I find that when combined with other herbs, like here with mint, the cilantro flavour is not that strong. Alternatively, you can substitute with an equal amount of parsley. This recipe will make about 2 cups of rub/marinade.

Ingredients:

1 ounce fresh ginger, finely diced (about ¼ cup)
¼ cup cilantro, chopped (about ¼ of a bunch)*
¼ cup mint, chopped (about ¼ of a bunch)*
4 limes, juiced and zested**
¼ sweet onion, finely diced
2 cloves garlic, finely diced
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here to learn how to properly clean these herbs.
** Click here for tips on zesting.

Directions:

If you want to save time and not have to dice everything by hand, you can use a food processor, but just make sure to use the pulse control feature, as this is supposed to be chunky and not a puree.

Combine all the ingredients together in a medium sized bowl and mix to incorporate. If using as a rub, coat the fish/chicken/tofu (or other protein) about one hour before grilling, using only enough to coat the protein. If using as a marinade, on chicken or tofu, marinate for 4 hours or more, even up to overnight. If using on fish, marinate for 1-3 hours. This recipe should be enough for about 4 large pieces of protein.

Charred Jalapeno, Mango, Citrus & Tequila Rub

Charred Chile, Mango, Lemon Verbena and Tequila RubThis marinade/rub will give your meat a bit of a Latino kick! You can cut down on the amount of jalapenos you use if you want it to be milder, however when the jalapenos are charred they tend to lose a bit of their potency. Additionally, if you remove the seeds and inner membranes (the white parts that the seeds cling to) from the peppers, that will greatly reduce the heat level. This recipe will make about 2 cups of marinade.

Ingredients:

6 jalapenos
1 mango, diced
3 limes, juiced and zested*
¼ sweet onion, diced
2 tablespoons chopped lemon verbena (you can substitute lemon thyme, lemon grass or lemon zest)**
2 ounces silver tequila***
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here for tips on zesting limes.
** Click here to learn how to properly clean lemon verbena.
*** Click here to see the approved kosher alcohol list.

Directions:

Preheat your grill or grill pan. Place the jalapenos on the grill and cook, turning occasionally, until charred black. Allow jalapenos to cool. Once cooled, remove the stem and seeds. Combine the seeded and stemmed jalapenos and remaining ingredients in a food processor. Using the pulse control, process until almost smooth and combined. Rub steaks (or other protein) about one hour before grilling, using only enough to coat the steak. This recipe should be enough for about 4 steaks.