Rhubarb recipes

SKILLET CHICKEN WITH RHUBARB

Don’t let the greenish tint of this savory chicken dish dissuade you from trying it — it is so, so good. Good enough, in fact, to serve to company.

INGREDIENTS

• 5 1/2-pound whole chicken, cut into 8 pieces

• 1 tablespoon plus 1/2 teaspoon kosher salt, more as needed

• 1 teaspoon black pepper, more as needed

• 5 sprigs thyme, preferably lemon thyme

• 2 tablespoons extra-virgin olive oil

• 1 bunch spring onions or scallions, white and light-green stalks thinly sliced (slice and reserve greens for garnish)

• 2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced

• 1/2 cup dry white wine

• 3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)

• 1 tablespoon honey, or to taste

• 2 tablespoons unsalted butter, cut into pieces

INSTRUCTIONS

Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.

Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.

Reduce heat to medium. Stir in onion (white and light-green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.

Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.

Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

Serves 4.

— Melissa Clark, New York Times

 

RHUBARB-GLAZED SHRIMP

“Don’t stop with shrimp” in this recipe, advise the editors of Sunset. “This sweet-and-sour barbecue sauce promises to be a summer staple, since it’s great on grilled pork chops and chicken, too.”

INGREDIENTS

• 1/2 cup chopped rhubarb (preferably red rather than green)

• 1 tablespoon chopped fresh ginger

• 1 tablespoon chopped garlic

• 1 tablespoon hoisin sauce

• 1/4 cup sugar

• 1 teaspoon reduced-sodium soy sauce

• 1 pound peeled and deveined medium shrimp (36 to 42 per pound)

• 1 green onion, thinly sliced diagonally

INSTRUCTIONS 

Heat a grill to high (450 to 550 degrees). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.

Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they’re opaque and grill marks appear, about 8 minutes total.

Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

Serves 6.

— Sunset magazine

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    Kory Hansen

    Kory Hansen, a graduate of California State University, Fresno, began work at The Record in 2004 as a page designer and Graphics Editor. Kory currently lives in Brentwood with his wife and two sons, and spends entirely too much time chasing peacocks ... Read Full
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