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Rhubarb Gives Thanksgiving Fare a Twist
PRESS RELEASE
For more information or if you’d like more recipes to print, contact Mary Bryan at
Bryan Enterprises, P.O. Box 2442, Ames, IA 50010; Phone: 515-233-1365.
Or check out our webpage: www.rhubarbcookbook.com
RHUBARB GIVES THANKSGIVING FARE A FLAVOR TWIST
Thanksgiving dinner is a time for traditional foods, but that doesn’t mean they can’t have a new flavor twist to them.
Rhubarb’s unique flavor will add zip to turkey and duckling, two favorite American Thanksgiving entrees. Roast Turkey Breast with Rhubarb and Cranberry Sauce and Duckling with Rhubarb-Strawberry Sauce are two dishes that will have your guests raving.
A year-round favorite for desserts, rhubarb has teamed up with autumn flavors in Autumn Harvest Rhubarb Pie and Thanksgiving Rhubarb Pie. These two pies are flavorful counterpoints for the traditional pumpkin pie.
All these recipes are from Grandma Mary’s Colossal Book of Rhubarb, published by Mary Bryan of Ames, Iowa. This book lists more than 400 recipes using rhubarb, including recipes for main dishes, side dishes, beverages, breads, jams, chutneys, salads, sauces, soups, compotes and relishes as well as desserts of all kinds.
This immense book, formatted as a ringed binder for ease of use, also contains old favorites -- recipes for pies, cakes, cobblers and dumplings. Grandma Mary’s Colossal Book of Rhubarb is not just a cookbook, but also a resource book containing information on how to successfully grow rhubarb and a history of rhubarb’s beginnings as a medicine and eventual evolution into a culinary delight. Bryan started collecting recipes more than 20 years ago and has edited them for clarity.
Find ordering information at www.rhubarbcookbook.com or send $34.50 plus $4 shipping and handling to Bryan Enterprises, P.O. Box 2442, Ames, Iowa 50010. Or call 515-233-1365 for information.
Rhubarb is available year round in grocery store freezers. Following are some sample recipes from Grandma Mary’s Colossal Book of Rhubarb:
Roast Turkey Breast with Rhubarb and Cranberry Sauce
1 turkey breast, boned and tied
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon olive oil
2/3 cup minced onion
2/3 cup minced celery
1 clove garlic, minced
1/2 cup dry white wine
1 cup chicken stock
1 cup diced rhubarb
1/2 cup dried cranberries
2 tablespoons vinegar
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Rub the turkey with the oil and sprinkle with salt and pepper. Roast at 375° F. for 1 hour or until an inserted meat thermometer registers 160° F. Meanwhile, combine olive oil, onion, celery and garlic in a saucepan and saute until browned. Add wine and stir well. Add chicken stock, rhubarb, cranberries, vinegar, sugar, salt and pepper and cook over medium heat until sauce is thickened, about 20 minutes. Remove turkey from oven and let stand for 10 minutes before carving. Arrange slices on platter and pour about a third of the sauce over the meat. Pour the rest of the sauce in a gravy boat and serve with the meat. Makes 6 servings.
Duckling with Rhubarb-Strawberry Sauce
1 duckling, about 4 pounds
2 teaspoons salt
1/2 teaspoon thyme
1/4 teaspoon ground cayenne pepper
1/2 teaspoon fennel or anise
1/2 teaspoon paprika
2 cups chopped rhubarb
1/2 cup water
2 cups strawberries, hulled
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon rind
Combine salt, thyme, pepper, fennel and paprika and rub inside and outside of duckling. Tie the legs together and place breast side up on a rack in roasting pan. Roast at 550° F. for 15 minutes. Reduce heat to 350° F. and continue roasting for 1-1/2 hours. While meat is roasting, prepare sauce. In a saucepan, combine rhubarb with water. Cook over medium heat for 10 minutes or until tender. Strain and discard liquid. Reserve four strawberries for decoration and place the rest with the cooked rhubarb, the sugar, lemon juice and lemon rind. Puree mixture. Press through a fine sieve and discard the seeds and stringy pieces of rhubarb. Cover and chill. Cut meat into four portions and spoon sauce over meat to serve. Makes 4 servings.
Autumn Harvest Rhubarb Pie
1-3/4 cups sugar
2” section of vanilla bean, finely chopped
3 tablespoons orange juice
1 tablespoon grated orange rind
3 cups chopped rhubarb
1/2 cup coarsely chopped cranberries
1/2 cup thinly-sliced dried apricots
1/4 cup flour
Unbaked double-crust pastry for pie
1 cup sour cream
2 tablespoons dark brown sugar, packed
1/2 teaspoon grated orange rind
Mix together sugar and finely chopped vanilla bean. Add orange juice and rind and mix well. Add rhubarb, cranberries, apricots and flour and toss. Spoon mixture into unbaked pie shell. Top with lattice pastry. Bake at 400° F. for 55 minutes or until crust is golden and filling bubbles around edges. Remove pie from oven and let cool. Combine sour cream, brown sugar and grated orange rind. Spoon sour cream mixture over pie to serve.
Thanksgiving Rhubarb Pie
1 small orange
1 cup raisins
4 cups chopped rhubarb
1-1/2 cups sugar
3 tablespoons quick-cooking tapioca granules
1 tablespoon butter, softened
Unbaked double-crust pastry for pie
Remove seeds and chop orange, peel and all, until fine. Mix with raisins and rhubarb. In another bowl, combine sugar and tapioca. Alternately layer the rhubarb mixture and the sugar mixture in a pie shell. Dot with butter and cover with the top crust. Bake at 425° F. for 20 minutes, then reduce temperature to 350° F. and bake for about 40 minutes, or until done.
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