Rhubarb Recipes Cooking Collection

RHUBARB RECIPES COOKING COLLECTION
Natural wholesome vegetables recipes are the best healthy diet and nutrition food choice as vegetables are wonderfully low fat low calorie food full of fiber, essential minerals and vitamins for good health

Welcome to RHUBARB RECIPES COOKING COLLECTION
A rhubarb recipe collection of delicious, tantalizing rhubarb recipes to tickle your taste buds.

Rhubarb Recipes Cooking

GRILLED CHICKEN WITH RHUBARB CHUTNEY

Rhubarb Recipe Ingredients:

1/4 lb. carrots, cut diagonally into
1/4 inch slices
1/4 lb. string beans, trimmed, cut
into 3 inch lengths
1/2 lb. yellow squash, cut diagonally
into 1/4 inch slices
1/4 lb. asparagus, cut into 3 inch
pieces
Rice vinegar
8 (6 oz.) boneless chicken breast
halves, skinned
Olive oil
Salt & freshly ground pepper
16 tbsp. rhubarb chutney

--RHUBARB CHUTNEY:--
3/4 c. sugar
1/2 c. white wine
1/2 c. cider vinegar
1 1/2 garlic cloves, sliced
1 1/2 tsp. fresh ginger, peeled &
chopped
1/2 tsp. coarse salt
1/8 tsp. ground pepper
1/8 tsp. ground allspice
1/8 tsp. ground coriander
Pinch of cinnamon
Pinch of cloves
1/4 c. golden raisins
3/4 lb. fresh rhubarb, cut into 1/2
inch dice
2/3 c. peaches, diced
1 c. strawberries
1/4 c. minced red onion
1 1/2 tsp. coarse-grained mustard

Rhubarb Recipe Cooking:

Prepare barbecue or preheat broiler. Place carrots and beans on rack in steamer. Cover and steam 5 minutes. Add remaining vegetables and steam just until tender, about 5 minutes. Transfer to bowl. Season to taste with rice vinegar. Meanwhile, brush chicken with olive oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plates. Spoon 2 tablespoons rhubarb chutney in ribbon over each chicken breast. Spoon some of steamed vegetables to one side of each and serve.

--Rhubarb Chutney--
Combine sugar and vinegars in heavy medium saucepan over low heat. Bring to a boil, stirring until sugar dissolves. Add garlic, ginger, salt, pepper, allspice, coriander, cinnamon and cloves and stir to combine. Add raisins and simmer 2 minutes. Add rhubarb and peaches and continue simmering until fruit is tender, about 3 minutes. Using slotted spoon, transfer fruit to sieve, set in large bowl. Add juices accumulated in bowl to sugar mixture in saucepan. Simmer until reduced to heavy syrup, about 8 minutes. Add strawberries, onion and mustard and stir to combine. Cool. Cover and refrigerate. Serve chutney at room temperature. I have served this hot. After grilling the chicken, pour the rhubarb hot sauce over it. I made it hot, but it could be a lovely lunch dish for the girls when you have a luncheon and cards.

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