PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY
The chutney also works well as an accompaniment to chicken, duck or lamb.
Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pork:
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
Provided by Olha7397
Categories Canadian
Time 1h30m
Yield 5 8 oz. jars
Number Of Ingredients 11
Steps:
- Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
- When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
- Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
- Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
- Great Canadian Recipes Summer Berries.
Nutrition Facts : Calories 761.9, Fat 0.4, SaturatedFat 0.1, Sodium 547.4, Carbohydrate 190.5, Fiber 4, Sugar 176.3, Protein 2.2
SPICED RHUBARB SAUCE
Served here with pork chops, this unique sauce adds bold flavor to just about any cut of pork. The savory-sweet, relish-like sauce is also a perfect complement to roasted, baked or grilled chicken. Kara Hawke - Polk, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until thickened., Serve warm with chicken or pork. Refrigerate leftovers.
Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GINGER-SPICED RHUBARB CRISP
A very tart dessert with a delicious topping that goes well with whipped cream on top.
Provided by Cheerios
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
- Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
- Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 77.3 g, Cholesterol 17.4 mg, Fat 7 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 4.3 g, Sodium 55.8 mg, Sugar 59.3 g
SPICED RHUBARB
The recipe for Spiced Rhubarb's been in my family for years-it was handed down to me by my mother, who got it many decades ago from her mother. This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast! As for me, I'm a country girl. I was born in the country, and I'm still here.
Provided by Taste of Home
Time 1h10m
Yield about 4 pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. , Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
ROAST PORK WITH SPICED RHUBARB
Provided by Florence Fabricant
Categories dinner, weekday, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Make small slits in the pork and insert slivers of garlic in the slits. Put an oven-proof casserole large enough to hold the pork roast over medium heat. When it is hot, put the pork in it and lightly brown the pork on all sides. Remove the roast from the casserole.
- Add the onion and ginger to the casserole and brown them lightly. Stir in one-half cup of the tea, scraping the bottom of the pan, then stir in the rhubarb, cardamom, pepper, cloves and honey. Season with a little salt.
- Return the pork to the casserole, cover and bake until the pork is medium-well done, with just a trace of pink in the center, about 45 minutes. It should register about 155 degrees on an instant-read thermometer.
- Remove the pork from the pan. It should rest for 10 to 15 minutes before carving. Put the pan on top of the stove and gently heat the rhubarb mixture. Taste for seasoning, adding salt to taste and a little more honey, if desired. If the rhubarb is not moist enough, stir in some additional tea.
- To serve, mound rhubarb in center of a platter. Slice pork and arrange slices, slightly overlapping, around the rhubarb. Serve at once.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 37 grams, TransFat 0 grams
SPICED RHUBARB SOUP
This very pretty soup is perfect for spring. My whole family loves the fresh flavor of rhubarb, so they all really enjoy this chilled soup.-Renee Parker, Chester, South Carolina
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring rhubarb, 3-1/4 cups water, sugar, cinnamon sticks and salt to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until rhubarb is tender. Discard cinnamon sticks. Strain rhubarb mixture; discard pulp. Return liquid to the pan; bring to a boil. , Combine cornstarch and remaining water until smooth; stir into saucepan. Cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon slice. Cover and refrigerate until chilled. Discard lemon slice. Ladle soup into bowls. Garnish each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 267 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein.
LAMB CHOPS WITH CHAI SPICED STRAWBERRY-RHUBARB COMPOTE RECIPE
Steps:
- Sauté onion slices in butter until limp. Add spices, stir. Add remaining ingredients to onion mix. Mix well and simmer until compote thickens, and flavors blend. Salt & pepper to taste. Prepare lamb chops by removing excess fat from rib bone. Season chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium rare. Serve chops with Chai Spiced Strawberry-Rhubarb Compote. (feel free to try this sauce on other meat or veggie dishes, heck, it is probably good on ice cream too!) Serves 4. Please choose local, sustainable and humanely raised lamb and other ingredient when possible.
SPICED RHUBARB BREAD
We have so much rhubarb in the Northwest, I was happy to get another idea for its uses. I especially like this recipe because it freezes well.
Provided by Taste of Home
Time 1h20m
Yield 2 loaves.
Number Of Ingredients 15
Steps:
- In a bowl, beat brown sugar, oil and egg. Add buttermilk, vanilla and baking soda; mix well. Combine flour, salt and cinnamon; stir into milk mixture. Fold in rhubarb and nuts if desired. Pour into two greased 8x4-in. loaf pans. Combine topping ingredients' sprinkle over loaves. Bake at 350° for 1 hour or until bread tests done.
Nutrition Facts :
ROAST PORK TENDERLOIN WITH PINOT DEMI-GLACE AND SPICED RHUBARB CHUTNEY
Steps:
- Brush the tenderloins with a little olive oil and sprinkle the rub all over the meat. Set aside for 30 minutes while you preheat the oven to 450°. Roast on upper rack of the oven for 8 minutes. Reduce the temperature to 400° and roast for about 8 to 10 more minutes. Check at 8. The tenderloins should be firm but should yield to a gentle squeeze, about 140° on an instant read thermometer. Do not overcook! Remove from the oven and set aside in the kitchen, covered with a clean towel, for 10 minutes. Slice on the diagonal about 1/3-inch thick. Serve on warmed plates with about 1/3 cup of Demi-glace across the meat about 2 to 3 tablespoons of chutney on top.
FRIED RHUBARB RAVIOLI WITH SPICED STRAWBERRY SAUCE
Steps:
- Place all the sauce ingredients except the 12 strawberries in a medium saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool. Take out the bay leaf and cinnamon stick. Puree in a food processor and strain through a fine sieve. Set aside.
- Place the rhubarb, 1/2 cup of the sugar, water and orange juice in a medium saucepan. Bring to a boil and cook just until the rhubarb is soft, about 5 minutes. Drain well and place in a small bowl. Stir in the orange and lemon rinds and ricotta. Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture. Place a rounded tablespoon of the filling in the center of 8 of the wonton skins. Top with a second skin and press around the filling to the edges to make a tight seal. Place on a baking sheet and freeze while heating the oil.
- Heat the oil in a deep-fryer or large pot until it reaches 375 degrees. Carefully drop the ravioli in the oil and fry until golden on both sides. Drain on paper towels. Combine the remaining 1/2 cup of sugar with the cinnamon and coat the ravioli in the mixture. Place the strawberry sauce and reserved strawberries in a small saucepan and heat until warm. Spoon some of the sauce on each of 4 plates. Place 2 raviolis on each plate with a scoop of vanilla ice cream.
SPICED RHUBARB PORK CHOPS
My husband and I own a small restaurant in the middle of Amish country. Our menu often features recipes using rhubarb from our garden. This savory pork dish is a favorite. -Connie Hamilton, Hazelton, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the rhubarb, broth, sugar and honey; cook over medium heat until rhubarb is tender. Stir in the cinnamon, ginger, nutmeg and food coloring if desired., In a large skillet, brown pork chops in oil. Sprinkle with salt and pepper. Pour rhubarb mixture over the chops. Cover and simmer for 35-40 minutes or until meat juices run clear, turning once.
Nutrition Facts :
SPICED RASPBERRY RHUBARB MUFFINS
We added fresh raspberries and chopped zucchini to Betty Crocker cinnamon streusel premium muffin batter for a delicious brunch treat that can be on the table in only 35 minutes.
Provided by Brooke Lark
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until softened. Stir in sugar and vanilla. Cook 3 to 5 minutes longer. Remove from heat. Stir in raspberries. Set aside.
- In large bowl, stir together muffin mix, milk, melted butter and eggs. Fold in rhubarb mixture. Spoon batter evenly into muffin cups. Top each with Streusel Topping from muffin mix box.
- Bake 18 to 21 minutes or until center muffin springs back when touched lightly in center. Remove from muffin cups. Cool slightly before serving.
Nutrition Facts : ServingSize 1 Serving
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