2020-04-01 Taste of Home

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 ¹₄ hours

Makes: 6 servings

2 to 2¹₂ lbs. bee f stew meat,

cut into 1-in. cubes

2 Tbsp. butter

2 large onions, chopped

1 tsp. saffron

1 can ( 10 ¹₂ oz.) beef broth

1 cup water

¹₄ cup lemon juice

¹₄ cup chopped fresh parsley

1 ¹₂ tsp. dried mint

2 tsp. salt

¹₄ 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 ¹₄ 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

¹₄ cup canola oil

HONEY-RHUBARB SAUCE

¹₄ cup cornstarch

1 ³₄ cups cold water, divided

¹₂ cup packed brown sugar

¹₂ cup honey

3 Tbsp. soy sauce

1 ¹₂ cups chopped fresh or

frozen rhubarb

2 Tbsp. chopped onion

2 garlic cloves, peeled

1. 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.


2. In a large skillet, heat oil over
   medium-high heat. Brown chicken
   on both sides. Place in a greased
   13x9-in. baking dish.


3. 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.


4. 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

(¹₂ to ³₄ in. thick)

2 Tbsp. butter

¹₂ lb. fresh or frozen rhubarb,

chopped

1 Tbsp. honey

¹₈ tsp. ground cinnamon

1 ¹₂ 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

¹₂ cup sugar

2 cups miniature marshmallows

1 pkg. white or yellow cake mix

(regular size)

Whipped topping, optional

1. 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.


2. 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.