RHUBARB-CHERRY CHUTNEY
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 55m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
Nutrition Facts :
RHUBARB CHERRY CRISP
A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.
Provided by Kel
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
- Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.
Nutrition Facts : Calories 494.9 calories, Carbohydrate 88.5 g, Fat 14.6 g, Fiber 3.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 226.2 mg, Sugar 43.6 g
CHERRY RHUBARB CRUNCH
My husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! -Sharon Wasikowski, Middleville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 116mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY
Categories Low Fat Vegetarian Quick & Easy Low Cal Lime Raisin Brandy Spring Summer Chill Vegan Rhubarb Simmer Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.
TURKEY BURGERS WITH RHUBARB AND CHERRY CHUTNEY
In the summer we like grilled turkey burgers and this tangy chutney pairs up perfectly with them. Who can resist a tasty grilled burger topped with grilled onions and this delicious relish!
Provided by MarieRynr
Categories Poultry
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Make the chutney earlier in the day or the day before.
- Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
- let the rhubarb macerate and drain for 1/2 hour.
- In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
- Stir in the onion and cook for 2 minutes to soften.
- Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
- when done it should be tender, but still have some texture.
- Don't over cook.
- Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
- Stir in the lime juice, remove from the pan and let cool.
- Serve either at room temperature or chilled.
- To grill the onions, cut the onion into 4 1/2 inch thick slices.
- Brush with oil and season with salt and paprika.
- Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
- Remove from grill and keep warm.
- For the burgers, in a medium bowl, combine all burger ingredients and mix well.
- Form into four patties, each about 3/4 inch thick.
- Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
- Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
- Enjoy!
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
Steps:
- Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
RHUBARB-CHERRY SAUCE
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 3 cups
Number Of Ingredients 11
Steps:
- In a small saucepan, heat port over medium-high heat until hot. Remove from heat, add cherries, and cover; let stand 15 minutes.
- Heat olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent, 2 to 3 minutes. Add rhubarb and cook, stirring, 3 to 4 minutes. Transfer mixture to a large bowl; set aside.
- Add cherry-port mixture to skillet and let simmer for 1 minute. Add chicken stock, thyme, pepper, salt, and cloves; simmer until reduced by one-third. Whisk in butter, a few cubes at a time, making sure each addition is fully incorporated before adding the next. Return rhubarb mixture to skillet and let simmer for 1 minute. Serve immediately.
BROILED HAM STEAKS WITH RHUBARB CHUTNEY
Steps:
- Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.
- Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.
SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY
for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side.
Provided by chia2160
Categories Duck Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- combine first 10 ingredients in a large saucepan.
- bring to simmer over low heat until sugar dissolves.
- add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
- for duck:.
- with a sharp knife, score the fat on the breasts in a cross pattern.
- heat a grill pan and add duck, fat side down, cook for 5 minutes.
- you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
- drain the fat.
- (i like mine well, family likes their's rare).
- turn over and cook 5-10 minutes more, to taste.
- serve with chutney.
Nutrition Facts : Calories 497.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 163.2, Sodium 120.7, Carbohydrate 63.7, Fiber 3.4, Sugar 56.5, Protein 31.6
PRINCESS G'S RHUBARB CHUTNEY
This chutney is delicious on a ham sandwich. This chutney freezes well.
Provided by Princess G
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 21m
Yield 12
Number Of Ingredients 9
Steps:
- Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
- Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 16.1 g, Fat 2.3 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 36.9 mg, Sugar 13.6 g
ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 45m
Yield Makes about 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
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