58 APRIL/MAY 2020 TASTEOFHOME.COM
Rhubarb Beef
My daughter went on a trip around
the world and brought home this
recipe from Ir an. I ’ve ser ved it of ten
to many of my friends, and they
always seem to savor its different,
delightfully zingy taste.
—Bertha Davis, Springfield, MO
Prep: 10 min. • Cook: 2 ¹₄ hours
Makes: 6 servings
2 to 2¹₂ lbs. bee f stew meat,
cut into 1-in. cubes
2 Tbsp. butter
2 large onions, chopped
1 tsp. saffron
1 can ( 10 ¹₂ oz.) beef broth
1 cup water
¹₄ cup lemon juice
¹₄ cup chopped fresh parsley
1 ¹₂ tsp. dried mint
2 tsp. salt
¹₄ tsp. pepper
2 to 3 cups sliced fresh or
frozen rhubarb
Hot cooked rice
Fresh mint leaves, torn
In a Dutch oven, brown the beef
in butter. Remove meat from pan;
drain all but 2 Tbsp. drippings.
Saute onions until lightly browned.
Return meat to pan. Add saffron,
broth, water, lemon juice, parsley,
mint, salt and pepper; cover and
simmer until meat is tender, about
2 hours. Add more water as needed.
Add the rhubarb during the last
15 minutes of cooking. Serve over
rice; top with fresh mint.
1 CUP 287 cal., 15g fat (6g sat. fat),
104mg chol., 1072mg sod., 8g carb.
(5g sugars, 2g fiber), 30g pro.
Honey-Rhubarb Chicken
The sauce on this chicken is like a
sweet-tart spin on teriyaki. It’s just
perfect for bringing to a spring
potluck. Everyone who’s tried it
raves about it!
—Rachel Beach, Whitley City, KY
Prep: 30 min. • Bake: 35 min.
Makes: 6 servings
1 ¹₄ cups all-purpose flour
1 Tbsp. poultry seasoning
1 large egg
1 cup 2% milk
1 broiler/fryer chicken
(3 to 4 lbs.), cut up
¹₄ cup canola oil
HONEY-RHUBARB SAUCE
¹₄ cup cornstarch
1 ³₄ cups cold water, divided
¹₂ cup packed brown sugar
¹₂ cup honey
3 Tbsp. soy sauce
1 ¹₂ cups chopped fresh or
frozen rhubarb
2 Tbsp. chopped onion
2 garlic cloves, peeled
- Preheat oven to 400°. Combine
flour and poultry seasoning. In
another bowl, whisk egg and milk.
Dip chicken, 1 piece at a time, in
flour mixture, then in egg mixture;
coat again with flour mixture. - In a large skillet, heat oil over
medium-high heat. Brown chicken
on both sides. Place in a greased
13x9-in. baking dish. - For sauce, combine cornstarch
and 1¹ ₂ cups cold water in a large
saucepan until smooth; stir in the
brown sugar, honey and soy sauce.
Pulse the rhubarb, onion, garlic
and remaining ¹ ₄ cup water in a
food processor until blended. Stir
into cornstarch mixture. Bring to
a boil over medium heat; cook and
stir until thickened, 2-3 minutes.
Pour over chicken. - Bake, uncovered, until a
thermometer in a thigh reads
170°, 35-40 minutes.
1 SERVING 639 cal., 25g fat (5g sat.
fat), 114mg chol., 565mg sod., 70g
carb. (43g sugars, 2g fiber), 34g pro.
Pork Chops with Rhubarb
A quick rhubarb sauce makes these
tender chops extra special. I like it on
the tangy side, but you can always
add more honey to sweeten up the
fruity sauce a bit if it’s too puckery
for your family.
—Bonnie Bufford, Nicholson, PA
Ta ke s: 25 min. • Makes: 2 servings
1 Tbsp. all-purpose flour
Salt and pepper to ta ste
2 bone-in pork loin chops
(¹₂ to ³₄ in. thick)
2 Tbsp. butter
¹₂ lb. fresh or frozen rhubarb,
chopped
1 Tbsp. honey
¹₈ tsp. ground cinnamon
1 ¹₂ tsp. minced fresh parsley
In a shallow dish, combine the flour,
salt and pepper; add pork chops and
turn to coat. In a skillet, melt butter
over medium heat. Add pork chops;
cook until a thermometer reads
145°, 4-5 minutes on each side.
Remove and keep warm. Add the
rhubarb, honey and cinnamon to
the skillet; cook until rhubarb is
tender, about 5 minutes. Serve
sauce over pork chops. Sprinkle
with parsley.
1 PORK CHOP 390 cal., 19g fat (7g sat.
fat), 111mg chol., 82mg sod., 17g
carb. (10g sugars, 2g fiber), 38g pro.
Strawberry-Rhubarb
Upside-Down Cake
I make this colorful dessert often in
the spring and summer when fresh
rhubarb is abundant. Everyone
comments about how deliciously
unique it is. It may have simple
ingredients, but the result is striking!
—Bonnie Krogman,
Thompson Falls, MT
Prep: 15 min.
Bake: 40 min. + cooling
Makes: 12 ser vings
5 cups sliced fresh or frozen
rhubarb, thawed and drained
1 pkg. (6 oz.) strawberry
gelatin
¹₂ cup sugar
2 cups miniature marshmallows
1 pkg. white or yellow cake mix
(regular size)
Whipped topping, optional
- Place the rhubarb in a greased
13x9-in. baking pan. Sprinkle with
the gelatin, sugar and marshmallows.
Prepare cake mix according to
package directions; pour batter
over marshmallows. - Bake at 350° until a toothpick
inserted in the center comes out
clean, 40-45 minutes. Cool for
10 minutes; invert cake onto a
serving plate. Serve with whipped
topping if desired.
1 SLICE 353 cal., 9g fat (2g sat. fat),
47mg chol., 359mg sod., 65g carb.
(44g sugars, 2g fiber), 5g pro.