The Essential New York Times Cookbook: Classic Recipes for a New Century
Tags: spring challenge 1994 chapter 12
Recipe Reviews
We're not a family that's used to eating compotes or fruit sauces with our meals. (That's right, no applesauce with our ham.) But this was a nice complement for grilled salmon and was excellent with Rhubarb-Soy-Marinated Duck.
Queezle_Sister from Salt Lake City, UT
I have longed for a savory rhubarb dish that delivers, and let me tell you, this recipe is it!
The rhubarb is very gently simmered in a water-ginger-garlic-shallot mixture, and I mean really gently. The rhubarb is scooped out, and the liquid boiled down. Of course the rhubarb continues to ooze liquid, and you repeatedly drain this into the reducing liquid. When its done, you let it cool, mix in the rhubarb, and then add rice vinegar, salt, and pepper. The result blew my socks off. I almost couldn't stop tasting it --- so much is going on with this sauce.
We served this over salmon that had been grilled over charcoal with hickory chips. The salmon had a nice smokiness, and this rhubarb was the perfect accompaniment.
I think this would also be great on roast pork, or in a sandwich with roast beef, etc. Heck, I'd eat it on ice cream or yogurt, too.
(edited 10th June 2013) (0) comment (2) useful
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