What Rhubarb What???

Well, this is the week that we, by tradition, gather and celebrate independence. We will eat a lot of food, and some of us will shoot off fire crackers. I will not be one of the latter. 

So, I found it interesting that in the last week I have been drawn to a traditional conversation about Rhubarb. (See how I just slide from one thought to the other?) When listening to NPR, I heard a great story of how Rhubarb is coming back in New York City farmers’ markets. One person said that it reminded him of his mom, that he would be buying some, taking it home and putting it in the fridge. He also said that it would probably spoil there. He had no idea how to make anything out of it, but the fact that it reminded him of home was enough and worth the money.

My friend Kate told me that she loves cooking with it. In fact, when her son was little he would go out and pick it for her. She would always tell him to be careful with the knife when cutting it. One day when he was a little older, he came in the house, looked at her and said “Mom, I am big enough now to know to be careful with the knife.” As she told me this she had a great big smile on her face, and you could tell it made her heart warm.

Joan told me that once she was out to eat in a big east coast city with her brother, and the special that night was a wonderful steak with a rhubarb sauce. She and her brother found this interesting, coming from the Midwest, that there was such importance put on the rhubarb.

What about me? Well, I have a very large plant in my back yard. Unfortunately, I never remember it is there until Mike says “You should do something with that rhubarb; it is going to go to seed.” This year I lucked out, and Kate took all she could, with promises of making a lot of wonderful things with it. Hmmm, I do not remember her saying I would get a pie out of the deal, kidding.
Well, I decided to try and find interesting recipes, and I think I did: a wonderful sauce for pork chops and a great strawberry and rhubarb slump dessert. I am sure we Midwest folks have a million ways to make this, but hey, it never hurts to have one more recipe.

Pork Chops with Rhubarb Sauce

Show: 30 Minute MealsEpisode: Busting Chops

Recipe courtesy of Rachael Ray

Ingredients:

6 tablespoons butter, divided
3 tablespoons sugar
1 tablespoon lemon juice, a wedge
1/4 cup balsamic vinegar
2 to 3 stalks rhubarb, trimmed and chopped, about 1/2 pound yield
Handful golden raisins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 (8-ounce) boneless, center cut pork loin chops
Salt and pepper
1 tablespoon all-purpose flour
1/4 cup sherry
1/2 cup chicken or beef stock
2 tablespoons strawberry, blackberry or raspberry all-fruit preserves (recommended: Polaner)

Directions:

In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.

Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute.

Whisk in sherry and reduce 30 seconds then whisk in stock, then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney alongside.

Strawberry Rhubarb Slump

Show: Sweet DreamsEpisode: Heirloom Desserts

Recipe courtesy Gale Gand

Ingredients:

1 pint strawberries, green tops removed, cut into large pieces
2 cups cut-up rhubarb
1/2 cup sugar
1/2 cup water
1 cup all-purpose flour, sifted
2 teaspoons baking
1/4 teaspoon salt
1/2 cup milk
Lightly sweetened whipped cream

Directions:

In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes. Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes. Serve in shallow bowls, topped with whipped cream.

Until next week, be safe this weekend and eat well. Any questions and comments please email .(JavaScript must be enabled to view this email address).