Better Homes Gardens USA April 2019

FOOD RECIPES

124 | April 2019

1 2-inch piece fresh

ginger, peeled and

sliced (1/4 cup)

1 6-oz. container fresh

raspberries

1/4 cup fresh lemon juice

1 2-liter bottle ginger ale, chilled

Lemon slices and fresh raspberries

Rhubarb stalks, trimmed

1. For rhubarb syrup: In a medium
   saucepan combine sugar, 1 cup water,
   the rhubarb slices, and ginger. Bring to
   boiling over medium-high, stirring to
   dissolve sugar. Reduce heat; cover.
   Simmer 10 minutes. Remove from heat;
   stir in raspberries. Let stand 10 minutes.
   Use a potato masher to mash mixture.
   Strain mixture through a fine-mesh sieve,
   pressing to remove all juices. Discard
   pulp. Add lemon juice to rhubarb syrup;
   cover. Chill 2 to 24 hours.


2. In a pitcher stir together ginger ale
   and rhubarb syrup. Add lemon slices
   and additional raspberries. Serve
   over ice; use rhubarb stalks as swizzle
   sticks. Makes 14 servings.
   each serving 125 cal, 13 mg sodium,
   32 g carb, 2 g fiber, 29 g sugars, 1 g pro.

RHUBARB-BACON JAM

total time 45 min.

3 to 5 slices bacon

2 cups finely chopped red onion

2 cups chopped fresh rhubarb

1/3 cup pure maple syrup

3 Tbsp. apple cider vinegar

1 lemon (1 tsp. zest; 1 Tbsp. juice)

Crusty bread

Whole milk ricotta cheese

1. Heat a large skillet over medium. Add
   bacon; cook about 8 minutes or until
   brown and crisp. Remove, reserving
   2 Tbsp. drippings; drain bacon on paper
   towels. Add onion to skillet, stirring to
   scrape up any browned bits.


2. Reduce heat to medium-low; cook
   8 to 10 minutes or until onion is soft and
   slightly caramelized, stirring occasionally.
   Meanwhile, chop cooked bacon. Return
   to skillet. Stir in rhubarb, maple syrup,
   and vinegar. Continue cooking over
   medium-low 5 to 8 minutes or until

rhubarb is soft, stirring

occasionally. Stir in lemon

zest and juice. Use a potato

masher to slightly mash the

mixture. Serve warm with bread

and ricotta. Makes 14 servings.

each serving 126 cal, 5 g fat, 12 mg chol,

127 mg sodium, 16 g carb, 1 g fiber,

6 g sugars, 4 g pro.

ICED OATMEAL-

RHUBARB COOKIES

hands-on time 20 min.

total time 1 hr.

3/4 cup unsalted butter, softened

1 cup packed brown sugar

1 egg

1/2 tsp. vanilla

1 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 1/2 cups chopped fresh rhubarb

(^1) 1/2 cups regular rolled oats
1 cup powdered sugar
2 Tbsp. milk or lemon juice
1 drop liquid red food coloring
(optional)

1. Preheat oven to 350°F. Line two
   cookie sheets with parchment paper.


2. In a large bowl beat butter, brown
   sugar, egg, and vanilla until smooth.


3. In a medium bowl combine flour,
   soda, cinnamon, and salt. Add rhubarb;
   toss to combine. Stir flour mixture
   and oats into butter mixture.


4. Drop 1/4 -cup mounds of dough
   3 inches apart on prepared cookie
   sheets; press lightly with fingers.


5. Bake 15 to 18 minutes (rotate pan from
   front to back after 10 minutes) or until
   edges brown. Let cool on cookie sheet
   5 minutes. Transfer to a wire rack to
   cool. Repeat with remaining dough.


6. In a small bowl combine powdered
   sugar and milk; stir until smooth. If
   desired, add food coloring for a faint
   pink color. Spread icing on cooled
   cookies. Makes 16 cookies.
   each cookie 200 cal, 10 g fat,
   35 mg chol, 85 mg sodium, 27 g carb,
   1 g fiber, 15 g sugars, 2 g pro.

about 8 minutes. Remove pork. Add
1/3 cup vinegar to Dutch oven, scraping
up any browned bits. Add onion, fennel,
and 1/4 tsp. salt. Cook 8 to 10 minutes or
until browned, stirring occasionally.

3. Place pork on onion mixture. Add
   broth, 1/2 cup vinegar, and 1 Tbsp. thyme.
   Bring to boiling; cover. Place in oven.
   Cook 3 to 31/2 hours or until pork is tender.


4. Remove pork to a bowl; cover. For
   sauce: Add rhubarb to cooking liquid in
   Dutch oven. Bring to boiling; reduce
   heat. Cook, uncovered, 7 minutes or until
   rhubarb is softened and mixture is
   thickened, stirring occasionally. If sauce
   is too tart, add 1 tsp. brown sugar.
   Shred pork; combine with sauce. Heat
   through. Serve on split hamburger buns
   with, if desired, Rhubarb Coleslaw.
   Makes 8 servings.
   each serving 354 cal, 8 g fat,
   70 mg chol, 576 mg sodium, 39 g carb,
   2 g fiber, 17 g sugars, 30 g pro.

RHUBARB COLESLAW
hands-on time 10 min.
total time 2 hr. 20 min., including chilling

1 cup julienned fresh rhubarb
1/4 cup apple cider vinegar
2 tsp. sugar
1/2 cup mayonnaise
3 cups finely shredded green
cabbage
1 cup finely shredded carrots

1. In a large bowl toss rhubarb with
   vinegar and sugar. Let stand 10 minutes.


2. Stir mayonnaise and 1/4 tsp. salt into
   rhubarb mixture until combined. Add
   cabbage and carrots; stir to combine.
   Cover; chill 2 to 4 hours before serving.
   Makes 6 to 8 servings.
   each serving 147 cal, 14 g fat,
   8 mg chol, 228 mg sodium, 5 g carb,
   1 g fiber, 3 g sugars, 1 g pro.

GINGER RHUBARB-

RASPBERRY PUNCH
hands-on time 20 min.
total time 2 hr. 40 min., including chilling

1 cup sugar
3 cups 1/4 -inch-thick slices fresh
rhubarb (11 oz.)

INSIDER

Join our Insider

club for exclusive content

and special offers

from your favorite

stores. BHG.com/

Insider