Rhubarb-Supper Meat Combos

Did you ever think you could have a rhubarb-supper instead of rhubarb just for dessert?

You certainly can. Meats combine beautifully with this sour vegetable to produce some pretty tasty main meal meat dishes.

The rhubarb can serve to enhance or tone down certain flavors. It is frequently used as a glaze or sauce to combine sour and sweet tastes, or to counteract a strong taste.

I think it just adds some life to the plain meat dishes we are accustomed to serving daily.

Try some rhubarb for dinner for a change!


PORK FILLET AND RHUBARB-SUPPER

3 Pork fillets
1/3 cup crushed sage
salt and pepper to taste
1/3 cup olive oil
2 chopped cloves of garlic
3 cups chopped rhubarb
6 slices prosciutto

Combine the sage, salt and pepper, garlic and oil. Coat the pork fillets and let marinate for 2 hours. Wrap the fillets in prociutto slices.

Spread the rhubarb evenly into the bottom of a glass baking dish. Cover the fillets with leftover marinade and drizzle with a bit more olive oil.

Bake at 400F for 30 minutes. Serve with rhubarb spread over the pork.

2 cups chopped rhubarb
1/2 tsp. mustard seed
1/2 tsp. dry mustard
1/4 cup red wine vinegar
1/2 cup diced onions
1/2 cup maple syrup
1 tsp. garlic minced
2/3 cup mashed strawberries

Combine all ingredients simmering for 5 minutes until the rhubarb is soft. Remove the rhubarb and continue to simmer until syrupy. Add the rhubarb back into the mixture and serve.

Wonderful with chicken or duck.

Easy Down Home Recipes

RHUBARB STEAK SAUCE

8 cups chopped rhubarb
3 cups diced onion
2 cups white vinegar
2 1/2 cups brown sugar
1 tsp.cinnamon
1 tsp. allspice
1 mashed clove garlic
1 tsp. salt
1 tsp. pepper

Combine all ingredients and bring to a boil. Reduce to low heat and let simmer until well thickened. Let cool, and refrigerate.

3 cups cubed stew beef
1 cup water
2 chopped onions
2 tsp. salt
1/2 tsp. pepper
1 can beef broth
1/2 cup chopped parsley
1 bay leaf
1/2 tsp. mint
1/3 cup lemon juice

Saute onions in a large pan with butter until golden. Add meat and brown on low heat. Add all other ingredients except for the rhubarb and let simmer for 2 hours. Add the rhubarb in the last half hour and remove bay leaf before serving.

This dish is usually served on a bed of rice.

Rhubarb-Dressing for Your Meats

RHUBARB-SUPPER WITH PORK

This dish is served with rice or noodles sprinkled with parsley and black pepper.

1 cup chopped onion
2 cups boneless pork
Oil for browning
1/3 cup water
1/4 cup sugar
2 tsp. lemon juice
salt and pepper to taste
2 cups thinly sliced carrots
2 cups minced rhubarb

Brown the pork in a deep frying pan evenly covered with a bit of oil. Add all other ingredients and bring to a boil. Lower the heat and let simmer for at least an hour. Stir frequently.

1 cup cranberry concentrate thawed
2 1/2 tblsp. cornstarch
1/4 cup honey
2 tblsp. water
1 tblsp. red wine vinegar
2 1/2 tblsp. dijon mustard
1 cup chopped apple
4 cups chopped rhubarb

Combine rhubarb, cranberry juice and apple in a saucepan and bring to a boil over medium heat stirring frequently. Reduce heat and let simmer until rhubarb is soft. Strain mixture into a bowl. Combine the water and cornstarch in the empty saucepan, and add back in the rhubarb liquid. Simmer on low until thickened. Add the rest of the ingredients. Cook for a few more minutes and remove from heat. Keep refrigerated for approximately 4 or 5 days.

This glaze is great for chicken wings, ham, or burgers.

2 1/2 cups chopped rhubarb
1 tblsp. cornstarch
1/2 tsp. cinnamon
2 tsp. orange juice
1/3 cup sugar
pinch salt and pepper
3 lbs. chicken breasts

In a saucepan, combine rhubarb, water, orange juice and sugar. Bring to a boil over medium heat. Let simmer until thickened. Let cool.

Spread the chicken breasts in a baking dish, and brush with a bit of butter. Sprinkle with salt and pepper. Bake at 350F for 40 minutes.

Spread rhubarb mixture over the chicken and add the cinnamon over top. Bake for 20 minutes and serve over plain noodles or rice.

Rhubarb Chutney is Nice with Meat Dishes

1 cup water
1 onion chopped
1 mashed clove of garlic
1 1/2 cups chopped rhubarb
1 tsp. oil
3/4 cup brown sugar
1 cup ketchup
2 tblsp. corn syrup
2 tblsp. dijon mustard
3 tblsp. worcestershire
2 tsp. hot sauce
2 tblsp. vinegar
salt and pepper to taste

Bring the rhubarb and water to boiling. Lower the heat and let simmer until rhubarb is tender.

Let cool and process rhubarb mixture until smooth.

In the original saucepan, saute the onion and garlic in the oil. Add in the rest of the ingredients, and finally the rhubarb puree. Bring to a boil, and then reduce heat to let simmer uncovered for at least 5 minutes.

This sauce is wonderful for basting your grilled meats from the barbecue.

Keep refrigerated.

Add any of these sauces with the ribs below for a great rhubarb-supper.

SPICY RHUBARB ONION SAUCE

1 cup cider vinegar
2 cups chopped rhubarb
2 cups minced onions
2 cups chopped rhubarb
2 1/2 cups brown sugar
pinch salt and pepper
1/2 tsp. celery salt
1/2 tsp. cinnamon
pinch ground cloves

On low heat, simmer the rhubarb and vinegar for 20 minutes.

Add remaining ingredients and stir well.

Pour into jars, and leave at least 1/4 inch space to the tops.

Cap and refrigerate.

3 lbs. short ribs
1/3 cup water
salt & pepper to taste
1 large diced onion

I like to boil my ribs a bit beforehand, to get rid of any fat. I slow simmer them in a large pot for an hour at least.

Drain ribs, and place in a shallow baking dish. Spread them out so that they don't overlap.

Sprinkle salt, pepper and onion over top. Cover with foil and bake at 300F for 2 1/2 hours.

Baste with any rhubarb barbeque sauce and let cook another 40 minutes uncovered to glaze.

GRILLED PORK RIBS AND RHUBARB-SUPPER

3 pounds of pork ribs
6 cups chopped rhubarb
1 1/2 cups orange juice
1/3 cup cranberry juice
3 cloves garlic crushed
1 1/2 tblsp. ginger powder
1 tsp. hot sauce or tobasco
salt and pepper to taste

In a saucepan, bring the rhubarb and juices to a boil. Lower heat and add the remaining ingredients. Let simmer 2 or 3 minutes.

Marinate the ribs in half of the sauce in the refrigerator overnight. Dispose of the sauce the next day, and barbecue the ribs. Add the remaining half of the sauce to the ribs towards the end of grilling and serve.

Please do come back for another rhubarb-supper dish. Recipes are updated continuously.



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