Slow Roasted Rhubarb Food
EASY ROASTED RHUBARB RECIPE
Roasted rhubarb is just as easy as the traditional method of sewing, but the results are worlds apart with an intense flavor and bright color.
Provided by Elaine Lemm
Categories Dessert Ingredient
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 F/175 C/ Gas 4.
- Use in all your favorite rhubarb recipes and enjoy.
Nutrition Facts : Calories 50 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 8 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE
I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.
Provided by Jim Webb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
- Roast in the preheated oven until tender, about 15 minutes.
- Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
- Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g
PAN ROASTED CHICKEN WITH RHUBARB
Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 tablespoons oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
- Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.
ROASTED RHUBARB
Make and share this Roasted Rhubarb recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129.8, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 32.3, Fiber 2.3, Sugar 27.6, Protein 1.2
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- Preheat oven to 350°. 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.
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- Combine the rhubarb, strawberries, orange juice and sugar in a large mixing bowl until the sugar is dissolved.
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- Make a boozy rhubarb sorbet. In a blender, combine 2 cups roasted rhubarb in syrup with 3/4 cup water and 1/3 cup fresh lemon juice. Puree until smooth, scraping the container as needed, about 2 minutes.
- Add a sweet-tart pop of pink to your dessert. While it's pretty terrific on its own, why not spoon this roasted rhubarb over a slice of lemon tart, rice pudding, or in place of the strawberries on this amazing cornmeal-almond cake with mascarpone?
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From fodmapeveryday.com
- Stir the salt, brown sugar, pepper, dry mustard, paprika, smoked paprika, chipotle pepper and cumin together in a small bowl. Use your hands to rub it into the meat, covering every surface.
- Place seasoned pork in large slow-cooker (we use a 6 quart size) and add Rhubarb BBQ Sauce and turn the meat to coat. Leave meat fat side up.
- Cover and set the slow-cooker on low for 8 hours. The meat is ready to serve, or you can refrigerate it overnight and skim off any excess fat that rises to the top, then reheat on top of stove or in microwave. Serve on buns, with corn tortillas and/or alongside some low FODMAP slaw.
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From sainsburysmagazine.co.uk
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the caster sugar, honey, most of the orange zest and all of the orange juice together in a bowl. Add the rhubarb and toss to combine. Tip into in a lined roasting tin and roast in the oven for 15-20 minutes until tender.
- Meanwhile, combine the flour, oats, brown sugar and cardamom for the crumble. Rub the butter into the dry ingredients to form a crumble mixture, and then toss through the pistachios. Spread out on a lined baking tray and bake 3 for 12 minutes, until golden and crisp – it will spread out as it bakes. Remove from the oven and leave to cool, then break into small pieces.
- For the cream, put the icing sugar, double cream and ricotta in a bowl and whisk until it reaches soft peak stage. Divide the roasted rhubarb and any juices between 4 bowls and top with a dollop of the cream. Scatter over the crumble and reserved orange zest, then serve.
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From healthyfood.com
- 1 Preheat oven to 200°C. Cut rhubarb in small chunks. Place in a shallow ovenproof dish in a single layer. Sprinkle with sugar and cinnamon and toss to coat evenly.
- 2 Cover with foil and roast for 15 minutes. Remove foil and cook for 5 more minutes or until juices are syrupy and rhubarb is tender. Cool for 5 minutes.
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1 Heat the oven to 200C/400F/gas mark 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut into 2.5cm lengths. Put the rhubarb in a baking tray, sprinkle with the sugar and ...
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Rhubarb is adorable aloof artlessly roasted. While it's in division accomplish abiding you whip up a accumulation of this appealing slow-roasted argument for a flavoursome bounce dessert While it's in division accomplish abiding you whip up a accumulation of this appealing slow-roasted argument for a flavoursome bounce dessert
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