Airehead Posted May 11, 2019 Share #1 Posted May 11, 2019 I am going to make a batch of rhubarb ketchup now. Will serve with pulled pork to make sliders. 2 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted May 11, 2019 Share #2 Posted May 11, 2019 2 minutes ago, Airehead said: I am going to make a batch of rhubarb ketchup now. Will serve with pulled pork to make sliders. Interested Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 11, 2019 Share #3 Posted May 11, 2019 1 hour ago, Airehead said: I am going to make a batch of rhubarb ketchup now. Will serve with pulled pork to make sliders. You have rhubarb already? I must live on the wrong side of the lake! 1 Link to comment Share on other sites More sharing options...
Airehead Posted May 11, 2019 Author Share #4 Posted May 11, 2019 Chopped, spiced and now simmering. 3 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 11, 2019 Share #5 Posted May 11, 2019 Is that middle jar labeled "Secret Ingredients"? Link to comment Share on other sites More sharing options...
Airehead Posted May 11, 2019 Author Share #6 Posted May 11, 2019 Yep Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 11, 2019 Share #7 Posted May 11, 2019 I am patiently awaiting the recipe.. Hello? Link to comment Share on other sites More sharing options...
Airehead Posted May 11, 2019 Author Share #8 Posted May 11, 2019 28-ounce can crushed tomatoes 4 cups rhubarb, cut into 1-inch pieces 2 1/2 cups onions 1 tablespoon garlic minced 1 cup white rice vinegar but you could use wine 1/2 cup brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon White pepper 1 teaspoon garlic powder 1 teaspoon red chilies crushed 1 teaspoon ancho chili powder 1/2 teaspoon ground cinnamon Sprinkle of allspice cook on simmer about a half hour. Blend making chunky or smooth as you like. I used the immersible blender thingy. Simmer until you like the thickness and stir in occasion. 1 Link to comment Share on other sites More sharing options...
Airehead Posted May 11, 2019 Author Share #9 Posted May 11, 2019 I have made this one too. I think better for beef. 2 pounds rhubarb stalks, cut into 1/2-inch dice 1/3 cup ruby port 1/4 cup red wine vinegar 1 cup sugar Zest of 1 orange, peeled in wide strips Salt Cayenne pepper How to Make It 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. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted May 11, 2019 Share #10 Posted May 11, 2019 Thanks Aire! Now I just need rhubarb! 1 Link to comment Share on other sites More sharing options...
Kzoo Posted May 11, 2019 Share #11 Posted May 11, 2019 Rhubarb pie ?? 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted May 11, 2019 Share #12 Posted May 11, 2019 I grew up on a farm where rhubarb was grown. We had rhubarb everything. I learned to hate rhubarb. On the other hand, there was Rhubarb the Cat that owned a baseball team. He was cool. (anyone remember?) Link to comment Share on other sites More sharing options...
Dottleshead ★ Posted May 12, 2019 Share #13 Posted May 12, 2019 I had a rhubarb cobbler last night with some ice cream. Not too shabby. 1 Link to comment Share on other sites More sharing options...
Zephyr Posted May 12, 2019 Share #14 Posted May 12, 2019 I pull out this recipe every year when our Rhubarb is ready. Roasted Maple Glazed Rhubarb with Salmon and Arugula We will be harvesting some in a week or so 4 Link to comment Share on other sites More sharing options...
Airehead Posted May 12, 2019 Author Share #15 Posted May 12, 2019 4 hours ago, Zephyr said: I pull out this recipe every year when our Rhubarb is ready. Roasted Maple Glazed Rhubarb with Salmon and Arugula We will be harvesting some in a week or so This will be in next week’s rotation 1 Link to comment Share on other sites More sharing options...
Road Runner Posted May 12, 2019 Share #16 Posted May 12, 2019 I have never eaten rhubarb, at least not knowingly. What does raw rhubarb taste like? Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted May 12, 2019 Share #17 Posted May 12, 2019 18 minutes ago, Road Runner said: I have never eaten rhubarb, at least not knowingly. What does raw rhubarb taste like? Whatever you put in or on it to make it taste good. Link to comment Share on other sites More sharing options...
Airehead Posted May 12, 2019 Author Share #18 Posted May 12, 2019 Kind of sour, kind of tart. Crunch like celery. I consider it a universal carrier for savory or sweet flavors. Link to comment Share on other sites More sharing options...
AirwickWithCheese Posted May 12, 2019 Share #19 Posted May 12, 2019 You didn't go with linoleum counters? 1 1 1 Link to comment Share on other sites More sharing options...
Square Wheels Posted May 12, 2019 Share #20 Posted May 12, 2019 1 hour ago, Road Runner said: I have never eaten rhubarb, at least not knowingly. What does raw rhubarb taste like? Rhubarb fudge is the best. Link to comment Share on other sites More sharing options...
Zephyr Posted May 13, 2019 Share #21 Posted May 13, 2019 4 hours ago, Airehead said: This will be in next week’s rotation Let me know what you think. It is easy to make and tastes like you slaved for hours. Dont overcook the salmon. Link to comment Share on other sites More sharing options...
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