Wednesday, June 09, 2004
Rhubarb Ketchup
The Magnificent Seven were ON FIRE last night (figuratively speaking.) We made some fun things, most of which I've done with other clients. Asian Coleslaw, Red Snapper with Tomatoes and Olives, Coconut Shrimp with Spinach and Mixed Berry Cobbler. (YUM!) We only have one more class, I'll be sad when it's over! One thing I learned is that lite coconut milk (the only type available at my local Trader Joe's) is not really good for cooking with. Oh well. Here is a recipe for Rhubarb Ketchup. Rhubarb is so under appreciated!
1 pound rhubarb stalks, cut into 1/2-inch dice
1/4 cup ruby port
1/8 cup red wine vinegar
1/2 cup sugar
Zest of 1 small orange, peeled in wide strips
Pinch of Salt
Pinch of Cayenne pepper
In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil.
Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes. Discard the orange zest.
Transfer to a blender and puree. Season with salt and cayenne.
Makes about 2 cups
Serve with roast chicken, pork, game or add a little to balsamic salad dressing
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