Rhubarb is considered a vegetable and a fruit and is most often used in dessert recipes. However, there are different methods for using it that are heavy on sugar and balance its naturally bitter flavor.
Its stringy texture is high in vitamins C and K and fiber, which help manage blood sugar and cholesterol levels. Furthermore, its antioxidant content promotes brain fitness by controlling free radical harm.
Try those rhubarb recipes while this ruby-red vegetable is in season.
Rhubarb Compote
Two slices of bacon, cooked and crumbled
1 cup diced onion
2-3 garlic cloves, minced
1 cup chopped rhubarb
1 diced Fuji or Gala apple
Pinch of dried pink pepper flakes
One tablespoon of real maple syrup
One tablespoon of pink wine vinegar
Pinch of floor allspice
Sea salt and freshly floor black pepper
Cook the rhubarb, onion, apple, and garlic in the bacon drippings with pinches of sea salt, allspice, and pink pepper flakes. When softened, stir in the syrup and vinegar and simmer for a couple of minutes to mix the flavors. Serve immediately with freshly ground black pepper and bacon crumbles over the pinnacle. This dish is delicious with grilled fowl, pork, or lamb.
Rhubarb Sauce for Chicken or Pork
1/4 cup barbecue sauce
1/4 cup balsamic vinegar
1/4 cup crimson wine or water
Salt and pepper to taste
1/2 of teaspoon garlic powder
Three rhubarb stalks, chopped
Juice of a lemon
One tablespoon of coconut sugar or maple syrup
Stir all components collectively in a saucepan and simmer until the rhubarb is soft. Set apart.
For the fowl or beef:
1½ kilos boneless hen thighs or pork tenderloin
Salt and pepper
1 cup sliced red onion
Avocado oil for browning
If the beef tenderloin is used, smooth the silverskin from the meat and reduce it to diagonal slices about 3/4-inch thick. Season chicken thighs or pork medallions with sea salt and freshly ground black pepper. Heat a heavy skillet on medium-high heat until hot.
Swirl within the oil and add the thighs or beef slices to the pan. Brown on the first aspect, then stir within the onion. Turn the meat and decrease the warmth to medium or medium-low. Tuck the rhubarb combination around the beef and simmer until performed. This dish can also be completely exposed in a 325-diploma oven for 20 to half hours.
