Tuesday a great day for a new recipe using that wonderful spring Rhubarb

Harvested the first rhubarb of the season on the weekend, and need to use up what I havent frozen.

Sounds like time to offer a recipe, that isnt one that has been seen a million times before. I like this one from Epicure magazine, chicken with a rhubarb salsa, yum!

Spicy Chicken Thighs with Rhubarb-Cucumber Salsa 4

 

Ingredients

• 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
• 2 garlic cloves
• 2 scallions, thinly sliced, white and green parts divided
• 1 tablespoon soy sauce
• 1/4 cup olive oil
• 6 large skin-on, bone-in chicken thighs
• Kosher salt
• 1 1/2 cups 1/4" cubes rhubarb
• 1 cup 1/4" cubes unpeeled seeded English hothouse cucumber
• 1/2 cup coarsely chopped fresh cilantro
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon fresh lime juice
• Freshly ground black pepper

Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.

Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.

Serve chicken with rhubarb salsa alongside.

Pots in Progress, but here's a favourite fall recipe Cranberry Streusel Coffee Cake

CRANBERRY STREUSEL COFFEE CAKE



Great for a brunch, coffee party or with whipped cream makes a scrumptious dessert.



Cinnamon streusel

¾ cup brown sugar

½ cup flour

1tsp. Cinnamon

¼ cup margarine.



Cranberry Coffee Cake

½ cup butter or margarine, softened

1 cup white sugar

2 eggs

2 cups flour

1 tsp. Baking powder

1 tsp. Baking soda

½ tsp. Salt

1 cup sour cream

2 cups cranberries, fresh or frozen



mix together streusel ingredients until crumbly. Set aside.



With an electric mixer, in a large bowl, cram butter and sugar. Add eggs and beat well. In a smaller bowl, mix flour, baking powder, baking soda and salt. Add dry ingredients to butter mixture, alternately with soured cream, beating well after each addition.

Spread ½ of batter in a greased and floured bundt pan. Sprinkle 1 cup cranberries and ½ of streusel mixture over batter. Spread with remaining batter. Sprinkle evenly with remaining cranberries. Press cranberries lightly into batter. Sprinkle with reamaining streusel mixture. Bake in a 350 oven for 50-60minutes, or until a toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a plate. Serve warm or cold.

Yet another recipe to enjoy those vegetables that are in such abundance!

Beets to Zucchini Cake
Metric Ingredient Imperial
250 ml vegetable oil 1 cup
375 ml sugar 1 1/2 cup
3 egg yolks 3
40 ml hot water 3 tbsp
5 ml vanilla 1 tsp
500 ml shredded raw beets, carrots, zucchini, combined 2 cup
500 ml flour (1/2 whole 1/2 all purpose) 2 cup
10 ml baking powder 2 tsp
2 ml salt 1/2 tsp
5 ml cinnamon 1 tsp
125 ml chopped walnuts 1/2 cup
3 egg whites, stiffly beaten 3

In a large bowl; beat together oil, sugar, egg yolks, hot water and vanilla until light and fluffy.
Mix in beets, carrots and zucchini. Add dry ingredients and walnuts.

Lastly, fold in egg whites. Pour into a greased 9 x 13 inch (23 x 33 cm) oblong pan and bake in preheated 350 F (180 C) oven for 30 to 35 minutes.

Serves 15