Combine sour and hot, and you have rhubarb-chipotle which makes a nice rhubarb-condiment.
Mix a few great ingredients with rhubarb for a sauce that accompanies fish or meat very well.
If you are wondering what chipotle is, it's a jalapeno-
pepper that can either be dried or smoked. Smoking may have kept the pepper from rotting in the times of ancient peoples
and their civilizations. The peppers are thought to have
origins around Mexico City.
The chipotle pepper looks of course like a jalapeno, but looks more brown and wrinkled. The smokey wood taste appeals to
many people, as does the spiciness which was frequently
exclusive to mexican dishes at one time.
Peppers can be purchased whole, but can also be bought in
the form of a salt, chili-paste or another form of seasoning.
Chipotle peppers are fairly hot, but if you want to reduce
that, open up the pepper and take out the seeds and the white membrane. Be very careful you don't get anything on your skin or in your eyes.
There are many many recipes out there using chipotle peppers
and they vary quite a bit. They are frequently in traditional
mexican cooking, but now they can be used in just about
anything. They make great additions to meat fillings.
They make excellent rubs when barbecuing meat or grilling
vegetables. They make great dipping sauces as well.
2 cups chopped rhubarb
1 cup ketchup
1/3 cup water
1 chopped onion
1/4 cup brown sugar
2 tblsp. cider vinegar
2 tblsp. mustard (Dijon if possible)
2 tblsp. chopped chipotle peppers in adobo sauce
2 tsp. worcestershire sauce
2 chopped cloves of garlic
1/2 tsp. salt
Combine all ingredients and bring to a boil on medium heat.
Reduce heat and let simmer for 20 minutes until rhubarb has
softened. Let cool, and process in your blender until the
sauce is fairly smooth. Warm slightly to serve.
1 tsp. olive oil
2 chopped cloves garlic
1/4 tsp. chipotle pepper
1/2 onion sliced thinly
1/4 tsp. salt
4 cups chopped rhubarb
1 tblsp. white sugar
Over medium heat, combine garlic and oil and cook for 2 minutes.
Add onion pieces, salt and pepper flakes and cook for 3 minutes.
Add the rhubarb pieces, sprinkle with sugar and let it cook 6 or 7 minutes until the rhubarb is getting tender. Reduce heat and serve warm.
Rhubarb Chipotle Dipping Sauce
Jennifer Wood, Lanesboro
¼ cup chipotle peppers in adobo sauce
10 cups rhubarb cut into 1 inch pieces
2 cups white sugar
¾ cup brown sugar
¼ cup water
1 cup diced onion plus 1 TBSP olive oil
2 cloves garlic, diced
1 tsp brown mustard
¾ cup raspberry vinegar
dash of salt
Cook rhubarb with sugar and water until rhubarb is very soft and falls apart. Saute onions in olive oil until soft and slightly brown.
Add garlic and continue cooking for one minute.
Add onion/garlic mixture to rhubarb and boil gently for 5 minutes.
Remove from heat. Add remaining ingredients. Stir well, let cool.
Using a stick blender, blend until smooth.
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