Rhubarb Chutney - Weekend recipe

This is an awesome sauce over a grilled salmon or chicken fillet.

3 cups fresh or frozen rhubarb

1 cup packed brown sugar

1 cup white balsamic vinegar

1 cup finely chopped onion

¾ cup golden raisins

1 Tbls. Worcestershire sauce

2 tsp minced fresh gingerroot

1 tsp salt

¾ tsp curry powder

¼ tsp ground nutmeg

2 medium pears, peeled and diced

2 Tbls. minced fresh mint

In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat, simmer uncovered for 25 to 30 minutes or until rhubarb is tender, stirring occasionally.  Add pears, simmer uncovered 10 to 15 minutes longer or until pears are tender.  Cool to room temperature.  Stir in mint.  Transfer to a bowl.  Cover and refrigerate for at least 6 hours before serving.  May be stored in the refrigerator up to 1 week.  Makes 4 cups.

Rhubarb Punch - Weekend Recipe

Last week the Lemon Verbena Lady shared a recipe using her (and my) favorite herb - Lemon Verbena.  That got me to thinking of ways to use lemon verbena and since I have two bigs bags of cut up rhubarb in the freezer from this spring, this is what I came up with.

Rhubarb Punch

A truly unique taste that you'll love.  The lush lemon flavor of the Lemon Verbena accents the tart rhubarb perfectly.

2 pounds rhubarb, chopped

4 cups water

2 Tbls fresh Lemon Verbena, chopped

3/4 cup sugar

Juice from 1 orange

Juice from 1 lemon

3/4 cup soda water

In saucepan, bring rhubarb, herbs, and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. Just before serving, add soda water.