Savory Solutions for Rhubarb

I have never cooked with rhubarb.  My mother being a foreigner andmy dad not liking sour things I was well into my teens before I even heard of rhubarb.  My in-laws grow it in their garden.  I have as of yet to be brave enough to try it.  They gave me a bunch earlier in the spring.  Unfortunately it was right before we were leaving on vacation so it went bad before I got to try these tips.  I’m archiving the ideas here so next time I have a bunch I’ll know what to do with it.  Also, I wanted to find a preparation that used the rhubarb as a vegetable instead of in a sweet preparation.  The savory chicken dish looks like a winner good for a comforting dinner.

source http://ginews.blogspot.com/2006/07/low-gi-food-of-month.html
“You can add bi carb soda 1 tspn to the water when cooking or you can soak it with a bit more. The bi carb nutralizes, some of the acid so only half the aomount of sugar is needed. It does change the colour of the rhubarb but hay who cares??? You can also use this method in things like tomato sauce anything thats acidic and needs sugar added.”

from rhubarbinfo.com/chicken

Chicken Smothered In Rhubarb
Ingredients:

3 1/2 pound chicken, cut into 10 serving pieces
Essence of Emeril seasoning
1/4 cup flour
1/4 cup olive oil
1 pound rhubarb, cut into 1 1/2-inch pieces
2 medium onions, julienned
Salt and pepper to taste
1 tablespoon minced garlic, approx. 2 large cloves
1 bay leaf
Fresh thyme sprigs
1 cup dry white wine (cooking sherry would work – reduce any added salt if using)
3 tablespoons finely chopped parsley
Serving Suggestion: 2 cups cooked white rice, warm, garnish with 1 tablespoon finely chopped parsley

Directions:

In a mixing bowl, toss the chicken pieces with Essence and flour. In a large heavy pot, heat the olive oil almost to smoke point. When the oil is hot, brown the chicken for 6 to 8 minutes on each side, allow it to get a crust before attempting to move it so as not to destroy the chicken. Add the rhubarb and onions. Season with salt and pepper. Stirring constantly, caramelize onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, herbs and wine, cover and reduce the heat to medium low. Stir occasionally and cook for about 45 minutes or until the chicken is tender. Stir in the parsley. Arrange the chicken on a platter and garnish with Essence (essence of emeril) and parsley and serve with rice.

Lucero De La Tierra (1073 Posts)

I'm a mom of two beautiful little girls, stay-at-home mom and blogger. I write about things that affect the everyday life of a stay-at-home parent or any parent for that matter such as parenting, relationships, discipline, the media, product reviews, giveaways, social media, food, cooking, gardening and anything else that might come my way.


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