Recipe courtesy of Floyd Cardoz
Show: Chef Du Jour
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Slice rhubarb. Heat raisins in Muscat and 1/2 cup of water until plump. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant. Add the chopped ginger and sweat. Add slices rhubarb and saute quickly. Add the muscat and the raisins and cook rapidly. Make sure that the rhubarb does not get mashed up. Season with salt and pepper, remove from heat and cool rapidly.;

IDEAS YOU'LL LOVE

Strawberry Rhubarb Crisp

Recipe courtesy of Ina Garten

Rhubarb Crumble

Recipe courtesy of Food Network Kitchen

Mango Chutney

Recipe courtesy of Alton Brown

Strawberry Rhubarb Pie

Recipe courtesy of Ina Garten

Alaska Salmon Burgers with Rhubarb Chutney

Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney

Recipe courtesy of Rachael Ray

Rhubarb Crumble

Recipe courtesy of Food Network Kitchen

Rhubarb Compote

Rhubarb Crisp

Recipe courtesy of Kathleen Daelemans

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking