Rhubarb Mustard Sauce Recipes

RHUBARB SAUCE

Steps:

• In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
• Stir in cinnamon. Serve sauce warm or chilled.

RHUBARB MUSTARD SAUCE

Steps:

• Combine all ingredients and simmer 5 minutes until the rhubarb is soft.
• Remove rhubarb and continue to simmer until the remaining mixture is syrupy.
• Return the rhubarb to the mixture and serve with chicken or duck.

RHUBARB MUSTARD

Steps:

• Dice rhubarb, combine with 2 tablespoons honey.
• Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes).
• Continue boiling, uncovered, until reduced to half of the liquid.
• In a spice grinder, grind mustard seeds finely - be careful not to let it get hot! Also don't stick your nose into the evaporating odor when you open the grinder, it burns!
• Combine mustard powder with raspberry vinegar, port wine, 2 tablespoons honey and cooled rhubarb, blend with immersion belnder until smooth.
• Chop tarragon and stir inches.
• Let stand, covered, overnight.
• The next day, fill into clean glass jar ad keep refrigerated.

RHUBARB SAUCE ON CUSTARD

Steps:

• Cut rhubarb in to one inch pieces and place with water in a pot. Bring to a boil and then lower heat to a simmer. Allow to stew, uncovered, until the rhubarb cooks down. You want it the consistency of chunky apple sauce.
• Add the honey and lemon juice and remove from heat. Stir well.
• Place the cream and agar flakes in a thick bottomed pot. Heat the cream over low heat until it just starts to bubble.
• Remove from heat.
• Put three egg yolks in a small bowl or cup. Add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. You do not want them to bake, just to be closer to the temperature of the cream.
• Add the yolks into the pot of cream and stir well. Put back on low heat and bring back to a near boil.
• Place the vanilla and stevia in a glass bowl and put a sieve over it. Pour the custard through the sieve, into the bowl. A lot of the agar flakes and any cooked egg will remain in the sieve to be discarded.
• Pour custard into six small bowls. Set aside until the rhubarb is finished.
• Spoon the rhubarb over the custard and serve.

RHUBARB PUDDING WITH CUSTARD SAUCE

Steps:

• Cut fresh rhubarb into 3/4 inch pieces.
• In saucepan, combine rhubarb, sugar, orange rind and water.
• Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
• Taste and add more sugar if necessary.
• Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
• Cook stirring, over medium heat until mixture thickens and becomes clear.
• Boil gently for about 3 minutes.
• Remove from heat and stir in vanilla.
• Transfer to serving bowl.
• Let cool, cover and refrigerate.
• Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
• Stir in milk.
• Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
• Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
• Whisk yolk mixture back into hot milk mixture.
• Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
• Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
• Cover and refrigerate until needed.
• To serve, pour sauce over individual servings of rhubarb.

DIJON-RUBBED PORK WITH RHUBARB SAUCE

Steps:

• Score the surface of the pork, making diamond shapes 1/4 in. deep. In a small bowl, combine the mustard, garlic, rosemary, salt and pepper; rub over pork. , Coat a roasting pan and rack with cooking spray; place pork on rack in pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°. Let stand for 10 minutes before slicing., In a small saucepan, bring the sauce ingredients to a boil. Reduce heat; cover and simmer for 8-12 minutes or until rhubarb is tender. Serve warm with pork.