Comments on: Operation Rhubarb-All-For-Me http://handsfreecooking.net/blog/2008/05/operation-rhubarb-all-for-me/ Eating green without recipes Tue, 06 Dec 2011 16:22:02 +0000 hourly 1 By: Elizabeth http://handsfreecooking.net/blog/2008/05/operation-rhubarb-all-for-me/comment-page-1/#comment-10 Elizabeth Tue, 20 May 2008 12:17:38 +0000 http://handsfreecooking.net/blog/?p=21#comment-10 I always make rhubarb berry concoctions for breakfast and have it with yogurt. kind of like making a crisp, but with less sugar and butter. good idea with the muffins-- i'll try that! i love rhubarb and i like making muffins, too. I always make rhubarb berry concoctions for breakfast and have it with yogurt. kind of like making a crisp, but with less sugar and butter. good idea with the muffins– i’ll try that! i love rhubarb and i like making muffins, too.

]]> By: David http://handsfreecooking.net/blog/2008/05/operation-rhubarb-all-for-me/comment-page-1/#comment-8 David Mon, 19 May 2008 02:28:58 +0000 http://handsfreecooking.net/blog/?p=21#comment-8 maybe mustard? I did something like this tonight, with catfish: http://www.tasteofhome.com/Recipes/Cod-with-Rhubarb-Sauce sautéed spring onions (not red) with the 'barb until tender (not falling-apart). Added lemon juice and brown mustard, basil and black pepper and thyme. The mustard definitely made the sauce pop, providing an earthy-vinegar backdrop to the sweet-sour rhubarb. Served as a sauce over the protein, which had been rubbed with all the same spices (and lemon juice), plus salt and cumin. Fan-frickin-tastic. (name, mail and website fields on the comment-submission form are an illegible yellow, fwiw) maybe mustard?

I did something like this tonight, with catfish:
http://www.tasteofhome.com/Recipes/Cod-with-Rhubarb-Sauce

sautéed spring onions (not red) with the ‘barb until tender (not falling-apart). Added lemon juice and brown mustard, basil and black pepper and thyme. The mustard definitely made the sauce pop, providing an earthy-vinegar backdrop to the sweet-sour rhubarb.

Served as a sauce over the protein, which had been rubbed with all the same spices (and lemon juice), plus salt and cumin.

Fan-frickin-tastic.

(name, mail and website fields on the comment-submission form are an illegible yellow, fwiw)

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