NMG Posted June 18, 2013 Share Posted June 18, 2013 Just reporting a successful experiment - normally rhubarb is drowned in sugar and served as a pudding. I cooked a sliced stem slowly in rendered pork fat, until it caramelised/some broke down, with a couple of full leaves (chopped finely) of sweet cicely. This is an aniseedy herb that acts to change the flavours of the other ingredients. It came together as a very nice sweet/sour sauce/purée for the pork chop I'd just cooked. I find pork fat has a sweetness to it, so the caramelising worked well, and the fatty meat also benefits from the sharpness of the rhubarb. Link to comment Share on other sites More sharing options...
msssjenna Posted June 18, 2013 Share Posted June 18, 2013 yum! i sliced and cooked mine down and put it in the blender with mango and strawberries, and eat it like applesauce. this sounds very good, more savory! Link to comment Share on other sites More sharing options...
Nadia B Posted June 18, 2013 Share Posted June 18, 2013 I've posted two salsa recipes for rhubarb. Perfect for chicken or fish. http://forum.whole9life.com/topic/11058-can-i-have/?hl=rhubarb Link to comment Share on other sites More sharing options...
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