It's that time of the year. After months of just frozen ground and nothing coming from the garden we are now drowning in rhubarb. These past few weeks we have been eating, canning, and freezing rhubarb like crazy. I used to make the same few rhubarb dishes every year which meant pretty quickly I got sick of rhubarb. This year I vowed to change it up. I scoured the internet for new and different ways of using rhubarb, not just the same old pie and crisps. I wanted savory meals and different desserts.
First up is my new favorite savory rhubarb dish. This is based off of a Martha Stewart recipe I found which I changed up and adapted to what was in my fridge. I tuned her Pan Roasted Chicken and Rhubarb into Turkey Meatballs with Rhubarb and Leftover Fridge Vegetable Curry. As with all my recipes I just eyeball everything and change according to what I have (the grocery store is a long drive away.) Bonus: the meatballs use an egg and when you've got chickens springtime means everything you cook has to have eggs in it!!
Turkey Meatballs with Rhubarb and Leftover Fridge Veg Curry
I don't have any pictures cause every time I made it we were too excited to start eating to snap a photo. Trust me it is delicious and beautiful.
Makes dinner and lunch leftovers for 2-3
Meatballs (make these to taste and adjust the spices accordingly
- 1 pound ground turkey
- 1 egg
- Garlic to taste
- Any blend of the following spices: Curry Powder, Gram Masala, Turmeric, Cumin, Cayenne
Mix everything but the panko together. Add in enough panko so that the mixture sticks together to form 2 inch balls. Pan sear the meatballs on all sides. Put the meatballs to the side and use the same pan to start your curry. One pan all the way!!!
Rhubarb and Fridge Curry
- Diced onion
- Garlic to taste
- 2 cups Rhubarb diced into 1-2 inch pieces
- Any blend of the following spices: Mustard Seeds, Coriander Seeds, Curry Powder, Gram Masala, Turmeric, Cumin, Cayenne
- Fresh ginger to taste
- Fridge Vegetables, use what you got: peppers, summer squash, kale, spinach, carrots, eggplant (you could also use freezer veggies, just use what you got and veggie it up!)
- Water and/or veggie broth enough to reach the consistency you like for curry
Use the grease in the pan from the meatballs and lightly toast your spices, add in your onions and garlic. Cook til translucent and add in your rhubarb and some liquid. Cook the rhubarb until it starts to get tender and then add in your other veggies, fresh ginger, and the meatballs. Serve when the rhubarb is fork tender. The first time I made this I cooked it too long and the rhubarb melded into the sauce it was totally delicious but I like it better when the rhubarb stays together or even has a little bit of texture.
Accoutrements to make it extra YUMMY and stretch it even more for lunch
- Rice, Couscous or whatever you got
- Pita, naan or tortillas To make them really pop, toast them lightly then brush on a little bit of olive oil or butter and sprinkle with Za'tar spice
- Lime Pickles
- Green Onions or chives
Next up on the rhubarb train is Rhubarb Sorbet and Rhubarb Popsicles. These are crazy easy. Take some rhubarb add sugar and a little water and whatever spices or herbs you want and cook until the rhubarb is tender and falls apart. I used fresh ginger and mint. For the sorbet let that cool and then pour into an ice cream maker and follow the directions, remove the spices or herbs if you used them. For popsciles pour your mixture through cheescloth or a fine mesh strainer, to strain out the rhubarb pulp and any herbs or spices, and then freeze in your popscile molds. These have been especially nice right now as we are in a very unseasonal heat wave. 90 in June!!!! It's Crazy. These were the perfect treat after a day spent digging in the garden.
Finally it's not rhubarb without a pie so here is a slightly different and totally delicious one: Rhubarb Custard Pie. Super, super easy and wicked tasty.
First off make your favorite pie crust. I love King Arthur's All Butter Pie Crust. I found that keeping a stick or two of butter in the freezer worked great for making pie crusts.
3 cups rhubarb (I usually use more than that)
1 1/2 cups sugar
1/3 cup milk
1/4 cup flour
pinch of salt
large pinch of cinnamon
1 teaspoon vanilla
Directions: Press your pie crust into your pie plate and then dump in your chopped rhubarb. Mix everything else together and then pour the custard over the rhubarb. Put into a preheated 375 oven for 40-50 minutes or sometimes an hour. Cool the pie completely and then dig in. It is soooo good!!
If you have any other great rhubarb recipes let us know. I am always searching for more.