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Rhubarb ideas?

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DocBuzzkill:

--- Quote from: BonitaApplebum on June 07, 2018, 08:58:39 AM ---
Ooh, that's a cool idea. Will have to do some googling.

--- End quote ---

If I can find the recipe book, I'll send along the one I have made - really nice balance of hot from the chiles and tart from the rhubarb.

BonitaApplebum:

--- Quote from: DocBushwell on June 07, 2018, 10:40:53 AM ---If I can find the recipe book, I'll send along the one I have made - really nice balance of hot from the chiles and tart from the rhubarb.

--- End quote ---

Please do, I love that flavor profile.

Dagstag v 2.0:
I had some pickled rhubarb at a Japanese restaurant very recently.  They were good, but in looking for a recipe online, I found this (different) one, which to me sounds even better: http://phickle.com/misozuke-miso-cultured-pickles/

Run Amok:
love this idea!

DocBuzzkill:

--- Quote from: BonitaApplebum on June 07, 2018, 11:34:23 AM ---Please do, I love that flavor profile.

--- End quote ---

I could not find that old recipe book, but my Tamil BFF sent this along:

Rhubarb Thokku

“Thokku” is a cooked pickle made of any sour fruit / plant material that is suitably converted into a fine mush before or during the pickling process. The original recipe is made with peeled and grated green mango in season. The shelf-life is quite long, especially in the refrigerator.  This can be made with rhubarb, cranberries, and sour crab apples.

Per BFF, the pickle can accompany any Indian food, but it also makes a great spread on bread for grilled cheese!

The most essential pickling spices that preserve the pickle are turmeric and powdered roasted fenugreek and salt. The hotness is negotiable. If you have the turmeric, fenugreek and salt to the right extent, the pickle will keep well!

************
Ingredients:


* Rhubarb cut into ½ inch cubes - 3 cups level, approximately (about the same as 2 cups of peeled and grated green mangoes or 2 cups of clean fresh cranberries).
* Mustard seeds - 1 tsp 
* Asafoetida/Hing -1/4 tsp
* Turmeric powder -  1 teaspoon
* Fenugreek powder/ vendhayam  (dry roasted and powdered) - 1/2 tsp (BFF usually roasts about a ½ cup of fenugreek on a dry pan on medium heat until fragrant, let cool, powder and bottle it up so that it can be used for any pickle at any time).
* Chilli powder -1/4 cup  (BFF usually uses a medium hot chili powder, such as Reshampatti chili powder; if cayenne is used, add it by the teaspoon until you hit the balance that works for you).
* Salt -2 tbsp or as required (again, add by the teaspoon until you hit the balance that works for you).
* Sesame seed oil (the Indian kind, Spectrum or Sprouts brand will work and is preferable - not the Chinese kind) -1/4 cup + 2 tbsp.
Procedure:



* Heat 2 tablespoons oil over medium heat in a thick-bottomed nonreactive pan.
* Add the mustard seeds and let splutter.
* Add asafoetida and fenugreek powder, and stir around for a few seconds.
* Add turmeric and stir around for a few more seconds.
* Add the rhubarb pieces, the rest of the oil and a teaspoon of salt, stir and cook over medium heat unti the rhubarb becomes mushy; continue to cook (stirring) till the moisture is mostly gone and the oil comes to the top of the mush - BFF says this takes about 15 to 30 minutes. Be sure to reduce the heat as the fluid evaporates and continue to stir to prevent burning.
* Now start adding the chili powder and salt, keep stirring to mix and continue to cook till you get to the taste balance that you like.
* Remove from heat, allow to cool and bottle it up - and store in the refrigerator.

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