Pineapple Rhubarb Salad With Basil Cream Food

STEWED RHUBARB WITH PINEAPPLE

Steps:

• If your fruit is sweet you may need no sugar, or less sugar. Try to use as little as possible, depending on how sweet your fruit is.
• Mix together the rhubarb and pineapple chunks and sprinkle with sugar (if using). Let sit at least one hour to overnight, to allow juices from the fruit to collect. (Sugar helps to make more juices, so if the fruit isn't very sweet, you will need sugar to get the juices to come out of the fruit.).
• Cook over medium heat until sugar disappears and rhubarb has softened (about 15 minutes or so).
• Allow to cool.
• Eat with yogurt, ice cream, whipped topping, toast, oatmeal, or by itself. Yum!

PINEAPPLE-RHUBARB JAM

Steps:

• In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

PINEAPPLE-RHUBARB SALSA AND SHAD

Steps:

• Preheat a broiler.
• Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
• Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
• Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.

PINEAPPLE RHUBARB PIE

Steps:

• In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

RHUBARB PINEAPPLE PIE....DIFFERENT AND DELICIOUS!

Steps:

• In large bowl measure 1st amount of sugar and flour, stir.
• Add rhubarb and pineapple, stir.
• Pour fruit mixture into unbaked pie shell.
• Moisten pastry rim and cover with top crust.
• Cut slits in top crust to let steam escape.
• Sprinkle with remaining sugar.
• Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.

RHUBARB PINEAPPLE CUSTARD PIE

Steps:

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add pineapple and rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork and sprinkle over uncooked pie.
• Bake at 375° for 50-60 minutes or until set.
• Top with whipped cream if desired.

ARUGULA PINEAPPLE SALAD

Steps:

• Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick.
• Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
• Place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
• Sprinkle with toasted pine nuts and shaved cheese.
• Season lightly with salt and pepper, then drizzle with dressing.

PINEAPPLE-RHUBARB 'SALAD' WITH BASIL CREAM

Steps:

• Place a medium sauté pan over high heat. Melt sugar, and add rhubarb. Sauté rhubarb for about 30 seconds, then reduce heat to low. Cover, and cook until rhubarb is softened but still firm, 2 to 3 more minutes. Transfer rhubarb to a mixing bowl, and add pineapple. Set aside, or cover and refrigerate for up to 24 hours; bring to room temperature before serving.
• Set aside a bowl of ice water. Bring a small pan of water to a boil, and add basil leaves. Blanch leaves for 30 seconds, then transfer leaves to ice water to stop the cooking. In a blender, combine ice cream and basil leaves. Purée until mixture is smoothly blended. If necessary, freeze until mixture is thick but can still be poured from a spoon.
• To serve, divide fruit mixture equally among four 1/2-cup serving dishes. Top each with a spoonful of basil-ice cream mixture, and serve immediately.