Expand your use of Rhubarb beyond the traditional pie this spring. A perfect addition to a sweet post-meal treat or incorporated into a glaze to top a savory salmon dinner, Rhubarb is a spring-time veggie you will want to have on hand.
Try these recipes for something out of the ordinary:
- Rhubarb & Strawberry Turnovers
- Glazed Rhubarb Sweet Chili Salmon
- Rhubarb Compote with Cardamom Custard and Pistachio Brittle
Rhubarb & Strawberry Turnovers
Makes 8 Turnovers
For the Turnovers
- 1½ cups diced rhubarb (1-inch pieces)
- 1/4 cup sugar
- 1 cup diced strawberries
- 1/4 teaspoon cinnamon
- Flour, for dusting work surface
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1 large egg, whisked
For the Glaze
- 3/4 cup powdered sugar
- 1 Tablespoon whole milk
- 1/4 teaspoon vanilla extract
For the Turnovers
- Combine the rhubarb and sugar in a medium saucepan set over medium-low heat. Simmer the mixture, stirring occasionally, until the rhubarb is tender, 5 to 10 minutes. Remove the pan from the heat and stir in the strawberries and cinnamon. Set the mixture aside to cool to room temp. Once the mixture has cooled completely, strain out any liquids.
- When ready to prepare the turnovers, preheat the oven to 400°F and line two baking sheets with parchment paper.
- Unfold the puff pastry sheets onto a lightly floured work surface the using a rolling pin, gently roll the pastry to seal any perforations. Cut each sheet of puff pastry into 4 squares.
- Divide the rhubarb and strawberry filling among the squares, spooning a portion into the centers of the squares and then carefully folding them in half diagonally to form triangles. Using a fork, crimp together the edges to seal them then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
- Cut three small slits atop each turnover then brush them with the egg. Bake the turnovers for 15 to 18 minutes or until they’re golden brown and puffed. Remove the turnovers from the oven and transfer them to a cooling rack to cool completely while you make the glaze.
For the Glaze
- Sift the powdered sugar into a medium bowl then whisk in the milk and vanilla extract until the glaze is smooth.
Once the turnovers have cooled completely, use a fork to drizzle them with the glaze or alternately, transfer the glaze to a sealable plastic bag or piping bag and pipe it atop the turnovers. Serve immediately.
Glazed Rhubarb Sweet Chili Salmon
For the Salmon
- 4 – 5 oz. pieces of salmon
- 1/2 tbsp. Heinen’s Olive Oil
Salt and pepper for taste
For the Rhubarb Sauce
- 1 cup of rhubarb, diced
- 1 small onion, diced
- 2 garlic clove, minced
- 1/2 tbsp. fresh ginger, minced
- 1/4 cup sugar
- 1/4 tsp. of salt
- 1/4 tsp. crushed red pepper
- 2 tbsp. Heinen’s Sweet Chili Sauce
- 1/2 tbsp. apple cider vinegar
- 1 tsp. rice vinegar
- 1/2 tbsp. fish sauce
- 1 tbsp. Worcestershire sauce
- 2 tbsp. Heinen’s Honey
- 1/4 tsp. Heinen’s Mustard
- Preheat oven to 400ºF.
- Drizzle olive oil over each piece of salmon and rub it all over front and back. Season salmon with salt and pepper. Place the salmon in a 9×13 baking pan. Set to side.
- Add all of the rhubarb sauce ingredients into a food processor and mix until well combined. Pour the rhubarb sauce into a medium saucepan over a medium high heat until boiling then simmer for 10 minutes stirring occasionally.
- Add half the sauce over the salmon and place into the oven for 10 -15 minutes.
- Plate and add the rest of the sauce over the salmon. Garnish with green onions.
Rhubarb Compote with Cardamom Custard and Pistachio Brittle
For the Pistachio Brittle
- 1/2 cup of super fine sugar
- juice of 1/2 lime
- 1 tsp. water
- 3 tbsp. chopped pistachios
For the Rhubarb
- 1 lb. rhubarb, cut into 1-inch chunks
- 2 tbsp. super fine sugar
- 2 tbsp. grenadine
For the Cardamom Custard
- 8 Heinen’s Eggs, yolk only
- 6 tbsp. super fine sugar
- 1¾ cup Heinen’s Heavy Whipping Cream
- 1 tbsp. cardamom
- First make the pistachio brittle. Put a sheet of baking parchment on a heatproof board. Place the sugar, lime juice and water in a saucepan on a low heat until the sugar has melted. Raise the heat and cook until the sugar is a rich golden caramel color. Quickly stir in the pistachios, and carefully pour the mixture onto the baking parchment in a thin layer. Leave until hardened.
- Preheat the oven to 350°F. Place the rhubarb on a sheet pan. Sprinkle with sugar and drizzle with grenadine. Cook for 15-20 minutes, until just soft. Cool. Divide the mixture among the glasses.
- For the custard, first combine the egg yolks and sugar. Set aside. Place the cream into a saucepan and stir in cardamom. Heat until the cream begins to simmer. Once heated through, remove from heat and slowly add the egg mixture. Return to heat and stir continuously until the mixture thickens. Carefully pour a layer over the rhubarb. Refrigerate until cooled.
- To serve, break the brittle into pieces. Place one piece into each custard.