SAVOURY: Molded Rhubarb Salad

SAVOURY/SPICY:

Salmon Sinigang sa Miso/Rhubarb

Ingredients:

1 1/2 cup.  Diced rhubarb

1/2 cup.  Sugar

 Pinch of salt

1 (3 Oz.) Pkg. flavored gelatin (raspberry)

1 cup Cold water

2 Tbsp. Lemon juice

1 cup English  cucumber,  unpeeled, finely diced

6Ttsps  Whip topping (optional)

12  Cucumber  slices (garnishing)

6 Iceberg Lettuce Leaves,(garnishing)

2 lbs  Salmon  steak

2 T  Miso paste

¼cup Tamarind juice, extract from seedless tamarind (available in Asian supermarkets)

2 cups  rhubarb – coarsely diced

½ head Chinese lettuce

½ cup Daikon or radish

½ Yellow onion, sliced

1 Tomato,  medium, sliced

1 Tbsp Ginger, julienne

3 Tbsps  Fish Sauce

1pc  Sili haba/Jalapeno

2 cups  Sabaw Sinaing

2 Tbsps Canola oil

Procedure:

Diced rhubarb and place in a pot over  very low heat.  Add  sugar and salt. Bring to a boil boiling. Don’t stir or add any water. When rhubarb has simmered until tender, Remove from heat  and strain. Gather the juice and add the gelatin. Stir until dissolved, then add cold water and lemon juice. Cool. Then chill until it starts to thicken.. Pour into ramekin  cups to mold with diced cucumber at the bottom. Refrigerate until firm. Unmold .

• Serve on lettuce cups garnish with cucumber slices and   whip topping .
• Yield 6 servings

Procedure:

In hot pan saute onion and ginger in oil. Add miso and fish. When fish becomes opaque, add tomato slices, patis and simmer for 2 mins. Add sabaw ng sinaing, then continue simmering. Put diced rhubarb in  sealed ziploc bag and drop in  the pot with sabaw sinaing. When mushy, remove the bag from the pot and strain rhubarb to get juice Put juice back in the pot and add tamarind juice and sili. Bring to boil for another 5 minutes. Turn down the heat to medium and add radish .  Turn off heat and add  lettuce.

• Serve over hot  on  a bowl  with  steam rice
• Yield 4-6 servings

SWEET/SOUR: Rhubarb-Citrus Punch

SOUR/SPICY: Rhubarb Marinade

Ingredients:

1 Quart Rhubarb juice (made from 6 cups fresh Rhubarb-diced)

3 cups  Brown sugar

1 cup Pineapple juice

1 cup Orange Juice

Juice from 1 Lemon

1 Can Ginger ale/7 –up

Mint sprigs( garnish-optional)

Ingredients

1 cup Rhubarb juice

1/4 cup  Brown sugar

¼ cup water

½ cup  Pineapple juice

1c Gingerale

3Tbsps Patis

2Tbsps Sweet Chili Sauce

1Tbsp lemon grass extract

2Tbsps Cilantro, chopped

1 Tbsp. Pepper

Procedure:

·         Boil rhubarb (cover with 1cup  sugar and 1/2cup water) .When mushy strain to get juice.

·         Put juice back in kettle and add  2 cups sugar.

·         Bring to a boil for 5-10 minutes. Cool down.

·         Add the last 4 ingredients  and stir in ice.

·         Add garnishes

Note: Rhubarb base can be made up during rhubarb season and frozen for use later in the season

Procedure:

·         Obtain Rhubarb extract: (Boil rhubarb cover with ¼ cup water and 1/4cup sugar) When mushy strain to get juice.

·         In a small bowl, combine the next 3 ingredients

• Add lemongrass extract ( add 1Tbsp water then squeeze to obtain extract)
• Add  chopped cilantro, and  pepper
• Marinate your favourite meat.

Note: Use as marinade for any meat: chicken, beef  fish or seafood

SWEET: Rhubarb De Leche

(Custard Squares) 

SWEET: Rhubarb-Buttermilk Muffins

Crust:

¾ cup all-purpose flour

¼  cup sugar

1/4 butter, 1 stick, room temperature

Filling:

½ cup Condensed milk

1/4 tsp. salt

2 tbsp flour

4 eggs beaten

1 tsp. pandan flavoring or vanilla

2  cups rhubarb  simmered with ½ brown sugar 

Ingredients:

1 1/2 cups brown sugar

1/4 cup melted margarine

1 egg

2 tsp vanilla extract

1 cup buttermilk

1 1/2 cups finely diced rhubarb

1/2 cups  coarsely chopped almond nuts

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Topping:

1/3 cup sugar

1 1/2 tsp cinnamon

1 tbsp melted margarine

¼ c almond nuts

Procedure:

·         Preheat oven to 350F.  

• Spray baking pan(8”x8”) with non-stick

butter spray.

• Blend flours and sugar together
• Cut in butter using  fork.
• Press mixture  in the pan
• Bake for 10 minutes or until light golden brown.

Filling:

• In a small pot, simmer diced Rhubarb on medium heat. Simmer just enough  to softened rhubarb.***Do not over cook.
• In a large bowl blend condensed milk,  flour, eggs, pandan flavoring and cooked rhubarb and mix well until smooth.
• Pour mixture over partially baked crust and continue baking for 25-30 minutes
• Cut into equal squares.
• Serve warm or cold.

Yield 16 squares

Procedure:

·         Preheat oven to 400F

• Spray medium size muffin pans with butter non-stick spray.
• In a bowl combine  brown sugar, melted margarine, egg, and vanilla and buttermilk.  Blend until smooth
• .In small  bowl, stir rhubarb, and almonds. Add to  buttermilk mixture
• In another ,sift together flour, baking powder, baking soda, and salt. Pour unto buttermilk mixture to  form batter. Avoid  over mixing batter.
• Portion  batter  3/4 full (using #16 scoop) in each muffin mold.
• Spread  topping mix  on top, sprinkle few almonds  then bake for 15-20 minutes until toothpick come out dry

Yield 18 muffins

NUTRIONAL INFORMATION Of RHUBARB

Rhubarb, raw  (AP) Nutritional value per 100 g

Macro nutrients

Micro nutrients