Slow Roasted Rhubarb Food

ROASTED RHUBARB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
• Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

SLOW ROASTED DUCK

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
• Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
• Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
• During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
• Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
• Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
• Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
• Pass the sauce trough a coarse sieve.
• Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
• Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.

EASY ROASTED RHUBARB RECIPE

Steps:

• Preheat the oven to 350 F/175 C/ Gas 4.
• Use in all your favorite rhubarb recipes and enjoy.

SLOW-ROASTED RHUBARB

Steps:

• Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
• Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
• Serve over ice cream or shortbread.

RHUBARB BEEF

Steps:

• In a Dutch oven, brown beef in butter. Remove meat from pan; drain all but 2 tablespoons drippings. Saute onions until lightly browned. Return meat to pan. Add saffron, broth, water, lemon juice, parsley, mint, salt and pepper; cover and simmer until meat is tender, about 2 hours. Add more water as needed. Add rhubarb during the last 15 minutes of cooking. Serve over rice; top with fresh mint.

ROASTED SALMON AND RHUBARB

Steps:

• Preheat oven to 500 degrees, or its highest temperature.
• In a small saucepan, combine rhubarb and sugar.
• Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.
• Stir in the lemon juice.
• The sauce should be the consistency of applesauce.
• Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan.
• Season to taste with salt and pepper.
• Bake until almost opaque throughout, about 17-20 minutes.
• Spoon rhubarb onto center of warmed plates.
• Lift fillets from pan, leaving skin behind if desired.
• Place fillets on rhubarb.

SLOW-COOKER STRAWBERRY RHUBARB SAUCE

Steps:

• Place the rhubarb, sugar, juice, cinnamon sticks, orange zest and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender. , Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.

SLOW-ROASTED RHUBARB WITH GINGER ICE CREAM

Steps:

• Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste - add more ginger if you like a stronger flavour.
• Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
• Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb's shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.

ROASTED RHUBARB

Steps:

• Combine all the ingredients in a baking pan and spread out evenly.
• Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
• Stir, cool slightly, and serve with ice cream or yogurt.