Di and Pat Recipes Archives - Foodie Pat https://foodiepat.com/category/rhubarb-revival/di-and-pat-recipes/ My Love Affair with Food, Cooking and Travel Thu, 25 Sep 2014 15:31:24 +0000 en-US hourly 1 https://foodiepat.com/wp-content/uploads/2023/04/cropped-foodie-pat-site-id-beet-32x32.jpg Di and Pat Recipes Archives - Foodie Pat https://foodiepat.com/category/rhubarb-revival/di-and-pat-recipes/ 32 32 Rhubarb Pico de Gallo https://foodiepat.com/2014/09/rhubarb-pico-de-gallo-2/ https://foodiepat.com/2014/09/rhubarb-pico-de-gallo-2/#respond Thu, 25 Sep 2014 15:30:22 +0000 http://foodiepat.com/?p=372 In Mexican cuisine, pico de gallo relish is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies. Pico de gallo is actually Spanish for “rooster’s beak,” perhaps a reference to the shape of hot chilies or to the red color of tomatoes. Diane was quite excited to find how well rhubarb substituted […]

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In Mexican cuisine, pico de gallo relish is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies. Pico de gallo is actually Spanish for “rooster’s beak,” perhaps a reference to the shape of hot chilies or to the red color of tomatoes. Diane was quite excited to find how well rhubarb substituted for tomatoes in Rhubarb Pico De Gallo.

The pico de gallo is wonderful served as an appetizer with corn chips or as a dunk for our Cheesy Party Quesadillas . It is also good served with grilled chicken or fish or tucked inside an omelet.

Makes 1 1/2 cups.

1 cup fresh or 1 heaping cup frozen rhubarb, cut into a small dice
1 1/2 tablespoons granulated sugar
1/4 cup sweet red pepper, diced same size as rhubarb
1/4 cup sweet yellow pepper, diced same size as rhubarb
1/4 cup chopped fresh cilantro
2 small green onions, finely chopped
2 tablespoons finely diced jalapeno pepper
1 small tomatillo, finely diced
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Place rhubarb in a small bowl. (Allow frozen rhubarb to thaw slightly on your cutting board, making it easier to dice. Sprinkle with the sugar and stir well to cover all the rhubarb pieces. Allow to sit for 15 minutes until the sugar has been absorbed by the rhubarb (some juice may form). Add the rest of the ingredients and stir. Let sit for several hours to meld the flavors. Taste and season with salt and pepper. Serve chilled or at room temperature.

Can be stored in refrigerator for up to a week—stays nice and crisp.

Original recipe by Diane Edison

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3-Ingredient Rhubarb Marmalade https://foodiepat.com/2014/09/3-ingredient-rhubarb-marmalade-2/ https://foodiepat.com/2014/09/3-ingredient-rhubarb-marmalade-2/#respond Wed, 24 Sep 2014 19:33:32 +0000 http://foodiepat.com/?p=374 No need for pectin, powdered or liquid with this quick-fix marmalade— just rhubarb, sugar and lemon. The taste is lovely— sweet and tart with a shiny appearance. All citrus skins contain pectin and some commercial products are even made from them. Great on warm biscuits for breakfast. For a quick parfait dessert, layer 3-Ingredient Rhubarb […]

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No need for pectin, powdered or liquid with this quick-fix marmalade— just rhubarb, sugar and lemon. The taste is lovely— sweet and tart with a shiny appearance. All citrus skins contain pectin and some commercial products are even made from them.

Great on warm biscuits for breakfast. For a quick parfait dessert, layer 3-Ingredient Rhubarb Marmalade with strawberry yogurt folded into whipped heavy cream.

Makes 3 cups.

1 pound rhubarb, fresh or frozen, cut larger pieces into 3/4-inch slices
2 cups sugar
Zest and juice of 1 large lemon

Place rhubarb in a medium-sized saucepan. Stir in sugar. Zest the lemon and stir into the rhubarb sugar mixture. Let stand overnight. Stir first thing in the morning and if the sugar has mostly dissolved, follow the next step. If not, let rest another hour or so.

Squeeze room temperature lemon over the rhubarb mixture. Mix well. Cover pan; turn heat to high and cook for 3 minutes.

Remove cover. Stir. Turn heat to medium high and cook uncovered for 4 minutes. Remove from the heat. The marmalade will thicken when stirred and even thicker when chilled. (If you prefer a thicker marmalade, cook another minute before removing from the heat.)

Let the mixture cool in the pan, stirring every so often to break up the large pieces. Pour into suitable containers and refrigerate.

Original recipe by Pat Ernst Dugan

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