Serves 2-4
-1 tablespoon oil
-1/4 cup green onion
-1 teaspoon minced ginger
-2 cups rhubarb
-1/2 teaspoon dried chilies, crushed
-1/4 cup water
-2 tablespoons honey
-pinch of salt
-4 oz udon or soba noodles
-2 handfuls of kale
-cilantro and lime wedges for topping
In a sauce pan, heat olive oil over medium heat. Add in onions and ginger, cooking for 1-2 minutes.
Next, stir in rhubarb, water, honey, and chilies. Let simmer until rhubarb has broken down and sauce comes together. Add a pinch of salt and taste to adjust seasonings (if you want it sweeter, add more honey or if you want it spicier, add more chiles.)
Prepare noodles according to directions, drain, and set aside.
Shred kale and place in a large bowl. Once noodles and rhubarb are done, toss with kale to slightly wilt.
Top with cilantro and lime wedges to serve. Enjoy!
By Erin Alderson on naturallyella.com, 4/12
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Posted in Recipes | Tagged black kale, cayenne, curly kale, Dino Kale, green kale, honey, Kale, Lacinato Kale, red kale, rhubarb, toscano kale
Makes about 18 muffins
For the Streusel
-1⁄2 cup flour
-1⁄2 cup sugar
-2 tbsp. packed light brown sugar
-1⁄2 tsp. lemon zest
-1⁄2 tsp. kosher salt
-1⁄4 tsp. almond extract-4 tbsp. unsalted butter, cubed
-1⁄2 cup chopped almonds
For the Muffins
-Unsalted butter, for greasing
-3 cups flour, plus more for pan
-2 tsp. baking powder
-1⁄2 tsp. kosher salt
-1⁄4 tsp. baking soda
-1 cup sour cream
-1 cup sugar
-1⁄2 cup packed light brown sugar
-1⁄2 cup canola oil
-2 eggs, lightly beaten
-1 vanilla bean, seeds scraped and reserved
-12 oz. rhubarb (about 2 medium stalks), cut into 1⁄4” pieces
Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter, and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
Make the muffins: Heat oven to 350°. Grease and flour muffin pans; set aside. Whisk together 2 3⁄4 cups flour, baking powder, salt, and baking soda in a large bowl; set aside.
In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined.
In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place cup batter in muffin cups, break streusel up into medium-sized clumps, and sprinkle evenly over muffins.
Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving. Enjoy!
Posted in Recipes | Tagged lemon zest, Lemons, rhubarb
Serves 6-8
-3⁄4 lb. fat rhubarb stalks, trimmed and cut into 1 1⁄2” long pieces
-1 1⁄2 cups sugar, divided
-4 tbsp. unsalted butter, plus 6 tbsp. cut into 1⁄2” cubes and chilled
-1 tbsp. fresh lemon juice
-2 tsp. vanilla extract
-1⁄2 tsp. kosher salt
-2 1⁄2 cups flour, plus more for dusting
-2 tsp. baking powder
-1⁄2 cup vegetable shortening
-1⁄3 cup milk
-2 large eggs
-Vanilla ice cream or whipped cream, for serving (optional)
Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1⁄4 tsp. salt in a 9″ cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender, 8-10 minutes. Remove from heat and arrange the rhubarb in an even layer over the bottom of the pan.
In a large bowl, whisk together the remaining sugar and salt, the flour, and the baking powder. Use your hands to rub the remaining butter and the shortening into the flour mixture until they are in coarse, pea-size pieces.
Add milk and eggs and continue mixing with your hands until a soft, sticky dough forms. Lightly flour a work surface and turn the dough out onto it. Press the dough into an even 8-inch round, then carefully lift and settle it over the prepared skillet of rhubarb.
Transfer the skillet to the oven and bake until the crust is golden and cooked through and the juices are syrupy and thickened, about 30 minutes.
Remove the skillet from oven, immediately place a large flat serving platter upside down over it, then quickly and carefully invert. Serve warm or at room temperature with ice cream or whipped cream, if using. Enjoy!
Posted in Recipes | Tagged lemon juice, Lemons, rhubarb
Makes 4 cups
-1 1⁄2 lb. rhubarb, trimmed and cut into 2″ pieces on an angle
-1 cup fresh orange juice
-1⁄4 cup honey
-1⁄2 tsp. kosher salt
-8 pods green cardamom
-2 whole star anise
-1 vanilla bean, split lengthwise, seeds scraped and reserved
-1 (1⁄2-inch) piece ginger, peeled and thickly sliced crosswise
-Yogurt or vanilla ice cream, for serving
Instructions
Heat oven to 400°. Mix together rhubarb, orange juice, honey, salt, cardamom, star anise, vanilla bean and seeds, and ginger in a 9″ x 13″ baking dish.
Bake, stirring occasionally, until rhubarb is tender, 14-16 minutes.
Let cool to room temperature. Serve over yogurt or ice cream, if you like. Enjoy!
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Posted in Recipes | Tagged honey, orange juice, oranges, rhubarb
Makes 3 cups
Ingredients
-2 1⁄2 lb. rhubarb, cleaned and cut in 2-inch pieces
-1⁄2 vanilla bean, split and scraped
-1 3⁄4 cups sugar
-2 2-inch strips orange zest
-1⁄4 tsp. kosher salt
-1 1⁄2 tbsp. rosewater
-1 to 1 1⁄2 tsp. fresh lemon juice, as needed
Preheat your oven to 350°F. In a large bowl, combine the rhubarb, vanilla bean and seeds, sugar, orange zest, and salt.
Transfer the mixture to a medium (8- by 10-inch) roasting pan and bake for 60 to 70 minutes, stirring gently every 20 minutes or so. The juices should be thick and syrupy and the rhubarb should be very soft.
Remove the roasting pan from the oven and add the rosewater and lemon juice to taste. Transfer jam to an airtight container and serve within 1 to 2 weeks. Enjoy!
Posted in Recipes | Tagged lemon juice, Lemons, oranges, rhubarb
Makes one medium jar of syrup
-4 lg. (~1 lb.) rhubarb stalks, chopped
-2 c. granulated sugar
-2 c. water
-2-3 T. freshly squeezed lime juice, or to taste
-scant 2 t. rosewater, or to taste
-rose petals, optional
Combine the rhubarb and sugar in a medium, thick bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down.
Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.
Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.
Serve over yogurt, in soda water, or drizzled over waffles.
From 101cookbooks.com, 5/12… Read the rest
Posted in Recipes | Tagged lime juice, Limes, rhubarb
