Wednesday, May 21, 2014

Seasonal Plate-A Grilled Meal

The photo below shows the meal for Seasonal Plate food column for next week.
Sweet and Spicy Chicken Skewers was previously posted at
Grilled Peach Caprese Salad previously posted at 
Strawberry –Rhubarb Sauce
Cook’s notes: Celebrate spring with the sweet tart taste of rhubarb with strawberries. This sauce is versatile using it as jam on muffins, over ice cream or pound cake or as a side for meats and poultry. The sauce can be pureed in blender to make it smooth or pulse a few times in blender and let some chunks remain in the sauce. Sauce will thicken as it is refrigerated for several hours. I used a margarita glass for ice cream scoop with Strawberry-Rhubarb Sauce. 
  • 2 cups diced rhubarb and 2 cups diced strawberries
  • 1 cup sugar 
  • ½ cup water
  • 1 TB. Grand Marnier
  • ½ TB. lemon juice
  • 1 TB. grated orange or lemon zest
  • optional dash of cinnamon
  • In a heavy saucepan over medium heat, combine sugar and water and stir to dissolve.
  • Add rhubarb and simmer on low 15 minutes, add in strawberries, lemon juice, zest and cook 10 minutes longer. If using cinnamon add in this cooking step. 
  • Remove from heat and add in Grand Marnier.
  • Puree in blender or pulse a few times in blender keeping in some chunks.
  • Refrigerate to thicken.
A banner day for Bella and I. We both made front page for WWN in Rockport, Texas. 
The World According to Bella
and my recipe for Taco Boats

No comments:

Post a Comment