.......................................... Strix the harbinger
...........................................guards OakWood's gate, ever asking,
.............. . ......................................"Whooo passes this night?"

Wednesday, May 16, 2012

Rhubarb?

What the hell. We close on a cottage in Lanesboro on June 1st. June 2nd? The annual Lanesboro Rhubarb Festival.  First Place Recipe Winner for Rhubarb Festival 2011: (More here)

Rhubarb Grillin Salsa
Enid Dunn & David Watson

6 cups rhubarb, finely diced
1 yellow pepper, finely diced
1 red pepper, finely diced
1 orange pepper, finely diced
1 green pepper, finely diced
½ to 1 cup green onion, chopped
3-4 cloves garlic, minced
Jalapeno pepper, to taste for heat level, finely chopped
1/3 cup brown or turbinado (raw cane) sugar
Fresh lime juice of 3 limes (approximately 1/3-1/2 cup)
2-3 tablespoons cilantro, finely chopped
1 cup rhubarb strawberry jam
1 tablespoon grated ginger or 1 ½ teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon mace
1 teaspoon galangal (a flowery Thai spice available at www.penzeys.com. I use Penzey’s spices as they are in our back yard. Penzey’s Spices, Wauwatosa, WI. is reasonable and always has top quality and service. And no, they didn’t pay me for the plug!)

Blanch rhubarb for 10-12 seconds in boiling water. Refresh under cold water and drain. Place rhubarb in a large bowl. Add remaining ingredients and mix until well blended.

Any of the ingredients may be modified to taste. This sauce/salsa lends layers of flavor to pork, chicken and fish. The salsa/sauce may be brushed on as a sauce toward the end of grilling time or as an accompanying salsa side. If a thicker sauce is desired, add liquid Certo for a smooth texture. 

8 comments:

George A said...

Life without pie plant is hard to imagine. Having said that, I'm just unimaginative enough to not make it much beyond rhubarb sauce cooked down on the stove (good over plain yogurt and cereal) and cobbler with vanilla sauce. Beyond that and you're talkin' to gastronomes.

(feeling too lazy to figure out how to put the ^ symbol in the correct place in the word gastronomes...)

Silk Hope said...

It ain't Mexican no matter how much you dice that stuff up.

Gunnar Berg said...

Amazing how much the Mexicans have influenced our food.

Anonymous said...

Ugh...thinking about rhubarb makes me shudder. I grew up surrouned by vast fields of rhubarb and kale. on a 90-degree, 90% humidity summer day..the stench was overwhelming! Hanging out in the pig wallow was a welcome relief. Congrats on the second home, BTW.

Best,

Rick M.

Gunnar Berg said...

Rhubarb is

...cool strawberry rhubarb jam and butter on warm fresh bread in my grandmother's kitchen.

Thanks Rick.

Tom G. said...

Strawberry Rhubarb Cobbler... my mouth is watering just thinking about it.

Anonymous said...

Oh yeah..once you got it out of the field and onto the table it was a whole new ballgame. Yum!

Best,

Rick M.

Silk Hope said...

Makes me think of my Dad. He lovvveed Rhubarb pie.