Savoury Rhubarb Recipes Wanted

kingshir

Hello everyone

I have loads of rhubarb growing in the garden and I do use it - mainly in pudding recipes. However, I wondered if anyone has any savoury recipes? I have one using pork chops, rhubarb and sherry which is very nice!

Thanks in advance

squeaky

Hiya,

If you click on the blue (Index) in my signature below, follow the link to Old Style Recipes and then Sweets.

Queenie

Squeaky ... :doh: SAVOURY is the request, not sweets!!!

Queenie

Try this outside link ... Rhubarb Recipes - there's even a soup

squeaky

<shudder> Rhubarb is for crumbles

Queenie

This one has rhubarb bread!! Old Fashioned Rhubarb Recipes

This has 300+ recipes including Lentils Curried with Rhubard and potatoes - Just Fruit Recipes

Should keep you going for a wee while HTH

megasaver

Hello Kingshir, you are quite right in that there are loads of sweet recipes using rhubarb, this one is a chutney and sounds lovely. I found it on the internet by Jill Dupleix one of my favourite chefs and want to try it soon (as I have loads of rhubarb in my garden as well) What do you think, might help to use up some of that rhubarb you've got?



Rhubarb chutney
Makes 1 litre. Takes 1½ hours.

Rhubarb teams with apples, onions and spices to become a tangy chutney that is wonderful with roast pork, game and venison sausages. It’s not the prettiest chutney, because the long cooking turns the rhubarb brown, but it tastes good.

750g rhubarb stalks
500g cooking apples, peeled and cored
2 onions, finely sliced
250ml distilled malt or white wine vinegar
250ml white wine
300g light soft brown sugar
1 small red chilli, finely chopped
2tbsp mustard seeds, yellow or brown
1tsp ground allspice
1tsp ground ginger
100g sultanas
1tbsp salt

Wash and trim the rhubarb, discarding any leaves, and chop into 2cm lengths. Chop the apples. Place the rhubarb, apples and onions in a heavy-based, non-reactive pan with the vinegar and wine, and bring to the boil. Simmer for 15 minutes until the onions are tender.

Add the sugar, chilli, mustard seeds, allspice, ginger, sultanas and salt, stirring, and continue to simmer for 45 minutes to one hour, stirring occasionally, until it is good and thick.

Remove from the heat for ten minutes, then spoon the chutney into hot, dry, sterilised jars and seal. Keep in a cool, dry place for two weeks before opening.

Queenie

megasaver - if you check out the links I posted, I think you'll be pleasantly surprised, yes, most are for sweet dishes, but if you read through, you'll also see some tasty Savoury recipes, as requested

Trying2Save_3

Talking about sweet recipes - if you haven't got strawberries use strawberry jam, made a crumble yesterday it was delicious!

Pal

squeaky wrote:

<shudder> Rhubarb is for crumbles

Agreed. If Mrs Pal ever used rhubarb for anything other than rhubarb crumble (with some syrup for vodka at the same time) I would kick her out.

kingshir

I used to think rhubarb was just for crumbles too until I watched Country File last year and they did a piece about rhubarb growing in Yorkshire. I have also been told that in Iran/Iraq it is used in savoury dishes - but I can't vouch for the truth of that! Thanks to all who have responded to my posting - can't wait to try some of the ideas :beer: