Rumbarb Food

RUMBARB

Rumbarb image

Provided by Geoffrey Zakarian

Time 45m

Yield 1 drink

Number Of Ingredients 9

Ingredients

1 1/4 ounces Rhubarb Simple Syrup, recipe follows
1 ounce white rum, such as Bacardi
1 ounce fresh lime juice
1 ounce diced fresh ginger
1/2 ounce aged rum, such as Zacapa 23
1/4 ounce pomegranate juice
1 stalk rhubarb
1 stalk rhubarb, cut into 2-inch pieces
2 cups sugar

Steps:

Add the Rhubarb Simple Syrup, white rum, lime juice, ginger, aged rum and pomegranate juice to a mixing glass. Muddle the ginger, add large ice and shake thoroughly in a cocktail shaker. Double-strain into a rocks glass with fresh ice, garnish with a rhubarb stalk and serve.
Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep for 10 minutes, then strain and let cool. Store in the refrigerator for up to 2 weeks.

RHUBARB JAM

Rhubarb Jam image

Make and share this Rhubarb Jam recipe from Food.com.

Provided by NHNichole

Categories Spreads

Time 25m

Yield 8-10 jars

Number Of Ingredients 3

Ingredients

5 cups washed and cut rhubarb
4 cups sugar
2 (3 ounce) packages Jello gelatin (any red jello, Concord grape is delicious)

Steps:

Cut rhubarb on bias so it doesn't become stringy.
Mix sugar and rhubarb in a heavy pan and cook over low heat (add no water).
Stir and boil 10 minutes then remove from heat.
Stir in Jello until dissolved.
Pour into jars and seal with lids or place open jars into the freezer.

Nutrition Facts : Calories 484, Fat 0.1, Sodium 102.1, Carbohydrate 122.7, Fiber 1.4, Sugar 119, Protein 2.3

CRISPY FENNEL-ROLLED ROAST PORK WITH RHUBARB SAUCE

Crispy fennel-rolled roast pork with rhubarb sauce image

Serve with rhubarb sauce for a tangy accompaniment to the crispy, salty joint of roast pork. The sharpness of the rhubarb really cuts through the richness of the meat

Provided by Esther Clark

Categories Dinner

Time 2h40m

Number Of Ingredients 11

Ingredients

2.5kg boneless pork loin, skin and fat on, butterflied (ask your butcher)
1½ tbsp fennel seeds, crushed
1½ tbsp coriander seeds, crushed
4 lemon thyme sprigs, leaves only
2 large garlic cloves, crushed
2 tbsp olive oil
dauphinoise potatoes and green vegetables, to serve
300g forced rhubarb, cut into 4cm pieces
3 tbsp light brown soft sugar
1 orange, juiced
1 bay leaf

Steps:

Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher's string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

Nutrition Facts : Calories 565 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 3.1 milligram of sodium

RHUBARB DRINK

Rhubarb Drink image

This is a simple recipe I cut from a newspaper years ago and is great for when you have more rhubarb than you know what to do with.

Provided by Bonita Hester

Categories Beverages

Time 10m

Yield 1-100 liters

Number Of Ingredients 2

Ingredients

rhubarb (cut into pieces)
sugar syrup

Steps:

Take the cut-up rhubarb, put it in freezer bags and freeze it.
Remove the rhubarb from the freezer as you need it and place it in a colander or large strainer.
Let it sit over a bowl and as it thaws, the juice will drip into the bowl.
(Give it a little squeeze to get all the juice.) Sweeten to taste with sugar syrup (or non-sugar sweetener if you choose).
You may also want to cut it down with water, soda, or whatever.
Enjoy!

Nutrition Facts :

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