RHUBARB
June is the peak of rhubarb season. Those big red spears are usually associated with sweet desserts. (Who can resist a juicy rhubarb pie?) There are lots of splendid recipes for squares, muffins, tarts and more - but rhubarb has a lesser-known savory side. Here are a couple of recipes that feature rhubarb without the blast of sugar.
SALMON with
RHUBARB GINGER SAUCE
YIELD 4 SERVINGS CONTRIBUTOR KATHRYN MANRY
This is an unusual and beautiful way to serve salmon. Rhubarb and the early fronds of tarragon have both made an eager appearance in the garden and combine well for a delightful partnership with salmon.
METHOD
Prepare the Sauce: In a small saucepan heat the oil and sauté the onion until it starts to soften. Add the ginger and allspice and sauté briefly. Stir in the wine and add the rhubarb. Watch closely as the rhubarb starts to soften and remove it and set aside while it still holds together. It goes soft and limp quickly, so it needs attention to catch the right moment.
Stir in the butter, and season to taste with salt and pepper. Cook briefly to reduce and thicken, then stir in the tarragon. Remove from heat. Return the rhubarb stalks to the hot sauce to keep them warm while you cook the salmon.
Cook the Salmon: In a sauté pan heat the oil and butter over a medium heat. Add the salmon fillets skin side up. Cook briefly, then flip them skin side down to finish cooking (roughly 8-10 minutes).
Plate the salmon, arranging the rhubarb stalks over the fish and spooning the sauce over top. Serve immediately.
INGREDIENTS
1 tablespoon neutral oil
1 small onion, finely sliced
1 tablespoon grated ginger
¼ teaspoon ground allspice
½ cup white wine
8 pieces rhubarb, about 4 inches long
1 tablespoon butter
Salt and pepper to taste
1 tablespoon chopped fresh tarragon
1 tablespoon neutral oil
1 tablespoon butter
4 small salmon fillets
CRISPY GARDEN PAKORAS
with RHUBARB MINT CHUTNEY
YIELD 6 to 8 SERVINGS
OVEN 400° (optional)
CONTRIBUTOR KATHRYN MANRY
This is one of my favourite Indian dishes. It has exotic flavours, including some, like the plentiful early summer rhubarb and mint that often get ignored in island gardens, used in new ways. You can bake or pan fry these pakoras, with slightly different variations in the instructions noted here. The recipe is adapted from greenkitchenstories.com.
METHOD
Combine carrot, cabbage, zucchini, and scallions with salt in a bowl and toss together. Knead lightly, then squeeze out liquid.
Stir together chickpea flour, baking powder and all the spices. Add this mixture to the vegetables along with liquid, in these optional variations:
· For pan frying: use ¼ cup water
· For baking: use ¼ cup oil
Mix to combine well. It should have the consistency of a muffin batter.
Fried version: heat oil to ¼ inch depth in frying pan. Drop large tablespoons of batter into pan and fry for a minute or two on each side until golden. Place on paper towel to drain while you cook the remainder.
Baked version: heat oven to 450°. Line baking sheet with parchment paper. Drop large spoonfuls of batter on the paper and bake for about 20 minutes, until golden.
Serve with Rhubarb and Mint Chutney and a dollop of yogurt.
INGREDIENTS
2–3 large carrots, grated
2 cups grated cabbage
1 large zucchini, grated
2 to 3 scallions, thinly sliced
1 teaspoon salt
1 cup chickpea flour
½ teaspoon baking powder
1 teaspoon turmeric
1 teaspoon garum masala
½ teaspoon cumin
½ teaspoon cardamom
¼ cup water OR cooking oil (see instructions)
Rhubarb and Mint Chutney (recipe follows)
Plain yogurt (optional, preferably Greek)
RHUBARB MINT CHUTNEY
INGREDIENTS
¼ cup apple cider vinegar
¼ cup balsamic vinegar
¼ cup water
2 tablespoon honey or maple syrup
1 teaspoon salt
1 teaspoon grated ginger
½ teaspoon mustard seeds
½ red onion, finely chopped
5 stalks rhubarb, thinly sliced
2 tablespoons chopped fresh mint
METHOD
Stir together all ingredients except mint in a small saucepan and simmer 20 minutes until rhubarb is soft and starting to break down. Allow to cool and stir in chopped mint.
