Rhubarb Cherry Sauce Food

PORK CHOPS WITH RHUBARB-CHERRY SAUCE

Steps:

• In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
• In a small saucepan, heat 1 teaspoon oil over medium-low heat. Add onion; cook until softened, stirring occasionally, about 10 minutes.
• To the saucepan, add cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat; simmer until rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from heat; keep warm.
• Generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

CHERRY RHUBARB CRUNCH

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.

RHUBARB-CHERRY SAUCE

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.

KNOTT'S BERRY FARM CHERRY RHUBARB SAUCE

Steps:

• Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
• Add water to mixture and bring to a boil slowly, uncovered.
• Cook for 1 to 5 minutes, until your rhubard is soft.
• Cool, cover and refrigerate for several hours before servings.
• Can add a dash of whipping cream to the top if you like for that extra touch.

PORK CHOPS WITH RHUBARB-CHERRY SAUCE

Steps:

• In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.
• Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat. Add the onion; cook until softened, stirring occasionally, about 10 minutes.
• To the saucepan, add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce the heat; simmer until the rhubarb has softened, 5 to 8 minutes. Stir in the nutmeg; season with salt and pepper. Remove from the heat; keep warm.
• Generously season both sides of the pork chops with salt and pepper. In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Cook the pork (in two batches, if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with the warm sauce.
• Snap Peas with Mint
• In a 12-inch nonstick skillet, bring 1 cup water and the butter to a boil over high heat. Add the snap peas; cover, and cook until bright green, about 2 minutes. Remove the lid; reduce the heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes. Remove from the heat. Toss with the mint and season with salt and pepper.

EASY RHUBARB SAUCE

Steps:

• In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

RHUBARB CHERRY COMPOTE

Steps:

• In a saucepan bring all ingredients to a boil over med-high heat stirring often.
• Reduce heat cover and simmer 7 minutes, stirring occasionally.
• Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
• Remove to bowl and refrigerate 1 hour or up to 2 days.

PORK CHOPS WITH RHUBARB-CHERRY SAUCE

Steps:

• In a small bowl, combine cherries with vinegar and 1/4 cup hot water; let stand 10 minutes to soften.
• In a small saucepan, heat 1 tsp oil over med low heat. Add onion; cook until softened, stirring occasionally.
• To the saucepan, add cherry mixture, rhubarb and sugar; bring to boil. Reduce heat; simmer until rhubarb has softened (5 to 8 minutes) Stir in seasonings. Remove from heat; keep warm.
• Generously season both sides of pork chops with salt and pepper. In a large skillet heat remaining oil over med high heat. Cook pork until browned and cooked through (3 to 4 minutes per side).
• Top with warm sauce.