Rhubarb Mustard Recipes

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RHUBARB MUSTARD SAUCE



Rhubarb Mustard Sauce image

Make and share this Rhubarb Mustard Sauce recipe from Food.com.

Provided by Chef burnt toast

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups chopped rhubarb
1/2 teaspoon mustard seeds
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup diced onion
1/2 cup maple syrup
2/3 cup mashed strawberry

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.

Nutrition Facts : Calories 91.9, Fat 0.3, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 22.6, Fiber 1.3, Sugar 17.8, Protein 0.7

RHUBARB MUSTARD



Rhubarb Mustard image

From a German organic food magazin called "Schrot und Korn". Haven't tried it yet. Makes a nice gift. Preparation and cooking time don't include resting time overnight.

Provided by Mia in Germany

Categories     < 60 Mins

Time 40m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

6 1/2 ounces rhubarb
4 tablespoons honey
3 1/2 ounces yellow mustard seeds
3/8 cup vinegar, raspberry
1/4 cup port wine
1 tablespoon tarragon, fresh

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.

Nutrition Facts : Calories 704.4, Fat 21.1, SaturatedFat 1.3, Sodium 28.1, Carbohydrate 103.9, Fiber 10.7, Sugar 79.5, Protein 17.8

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