Rhubarb Chicken Curry

Yes I have a LOT of Rhubarb and if you don't have a lot you might want to save it for the desserts...but this was REALLY REALLY good. ( I think even Annabelle who hates Rhubarb would like it)  This is my own made-up recipe.

Four boneless skinless chicken thighs, cut up, seasoned to your taste and sauteed in a little olive oil.

2 Tbl olive oil

1 onion, chopped

1/2 red bell pepper chopped

1 clove garlic chopped

1 cup rhubarb, chopped

1/2 cup craisins.

2 carrots, chopped

1 cup chicken stock

1/4 cup white wine

1/4 cup apricot jam

1/4 cup brown sugar (more or less)

1 -2 tbs curry powder

1/2 tsp cumin

a pinch of cayenne pepper if you like a little heat.

salt, pepper to taste

Saute onions and pepper in olive oil until onions are transparent.  Add garlic and rhubarb and cook on med-low for a few minutes.  Add wine, jam, sugar, spices and stir and cook another few minutes.  

Taste it before you add the sugar and add the sugar to your liking.  I prefer a sweeter taste but you make like the tarter flavor.  Add the chicken stock and bring to a boil, then lower the heat and cook until it turns into a sweet sticky mess.  Add the chicken and serve over rice.  You will see rice in the pan in my picture.  Usually, I have good luck cooking rice with the liquid in these kinds of dishes but I could not get that rice to cook so cooking the rice separately is probably a better bet.

I had a few stalks of asparagus that I picked from the yard and were not enough to serve on their own so I chopped those up and put it in there too but I don't think you could notice them.

White Chocolate-Rhubarb Muffins

I figured out with my Cranberry White-Chocolate Bars that white chocolate goes very well with a tart fruit.  Well, it is the RHUBARB season.  And I needed to make a treat for my daughter's 21st Birthday.  

• 1 1/4 Cup White Sugar
• 1 stick butter, softened
• 2 eggs
• 2 Cups Flour
• 1 tsp baking powder
• 1 cup rhubarb, chopped fine
• 1/2 package white chocolate chips
• 2 Tbl Rum
•  

Preheat oven 425.  Chop rhubarb - put aside in a bowl with rum and 1/4 cup sugar.

Cream 1 cup sugar with butter.  Add two eggs and beat for a couple of minutes.  Add the rest of the ingredients (Drain rhubarb first). Do not overmix.  Spoon into lined muffin pan.  Makes a dozen.  Sprinkle the top with sugar.  I used pink sugar.  Bake 25 minutes.

Rhubarb Custard Cake

My rhubarb is all done but I found some at the Farmer's Market so am making this last hurrah for my sister who is here from California. I also make Rhubarb-Strawberry jam – but this cake is definitely our favorite rhubarb recipe. Makes a VERY moist cake.


Ingredients:
Two-layer yellow cake mix
4 cups chopped rhubarb
1 cup granulated sugar
1-pint whipping cream (2 cups)
Procedure:
Prepare batter for cake mix according to package directions; turn into greased and floured 9x13S pan. Mix the rhubarb, cream and sugar in a separate bowl and then spread on top of cake batter. Bake at 350 for 50-60 minutes, until cake springs back when lightly touched.
The rhubarb mixture sinks to the bottom, forming a custard layer.