Skip to main content

SRC Reveal: Spiced Rhubarb Sauce over Duck Breasts

By

It's time for Group B's May 2015 Secret Recipe Club reveal. This month I was assigned to Grandma Loy's Kitchen. Loy was assigned to my blog last month when she made Rhubarb Curd. I was excited to return the favor.

Loy writes: "I am a 70 something wife, mother, and grandmother. I have a wonderful hubby whom I have been married to for 50 years,3 children and 3 grandchildren. Besides cooking, I enjoy knitting, sewing and quilting. I read cookbooks like novels, love to experiment in the kitchen and spend way too much time reading blogs."

I love her short description of her blog: "recipes old and new, tried and true collected for over 50 years." And she does have a wonderful selection of recipes from which to choose. But it was her selection of rhubarb recipes that really tickled my fancy. She has Rhubarb Streusel Shortbread Bars, Bumpy Rhubarb Cake, Rhubarb Dream Bars, Strawberry-Rhubarb Banana Smoothie, Rhubarb and Minute Tapioca (a guest post from Marsha of The Better Baker), and Rhubarb Barbeque Sauced Country Ribs (an SRC post inspired by Julie at A Little Bit of Everything).

We are a little rhubarb-mad in this house. I'll admit it. Here's my little guy, after I found rhubarb at Whole Foods. He asked me to take a photo and share it with his Uncle Brian. "Uncle Brian, None for you!" D declared. He is apparently - in addition to being an Enthusiastic Kitchen Elf - a rhubarb-hoarder.


So, for May's SRC reveal, I decided to make Loy's Spiced Rhubarb Sauce/Jam. The zing from the rhubarb balances the fattiness of meats. I used the sauce to top some roasted duck breasts. Oh, my! Divine.


Ingredients

  • 2 1/2 C diced fresh rhubarb
  • 1 C + 2 T organic granulated sugar
  • 1/4 C cider vinegar
  • 1 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground allspice

 Procedure
Combine all ingredients in a large, flat-bottom pan. Mix well.  Bring to a boil. Then reduce heat to low. Simmer for 40 to 45 minutes.  Pour into a sterile jar and let cool completely. Refrigerate until ready to use. In this case I spooned it over slices of braised duck breasts. Here's one way to cook the duck.



Labels:

Comments

  1. Kathy WalkerMay 10, 2015 at 9:26 PM

    Last spring I had Grandma Loy's blog and searched high and low for rhubarb so that I could make this sauce....I appreciate the reminder as I have rhubarb in the refrigerator. Great SRC selection.

    ReplyDelete
    Replies
    1. Camilla M. MannMay 13, 2015 at 11:52 AM

      Definitely try it and let me know what you think.

      Delete
  2. CorinaMay 11, 2015 at 2:04 AM

    What a lovely combination of rhubarb and duck. I've got some rhubarb in the fridge at the moment so I'll have to have a look at some of those recipes for some inspiration.

    ReplyDelete
    Replies
    1. Camilla M. MannMay 13, 2015 at 11:52 AM

      Definitely do, Corina! We LOVE rhubarb...as you can see.

      Delete
  3. BecHeflinMay 11, 2015 at 2:20 AM

    Oddly enough, I've never made anything with rhubarb. As a kid, I used to sneak into my neighbors garden and take rhubarb, then dip it into sugar and snack until I got a stomach ache!
    This recipe sounds fabulous!

    ReplyDelete
    Replies
    1. Camilla M. MannMay 13, 2015 at 11:53 AM

      I have never just dipped rhubarb into sugar. Yum.

      Delete
  4. Renee Paj May 11, 2015 at 7:17 AM

    I am a rhubarb lover myself! The tart taste is so good! Glad to find yet another recipe to use it in!! (and several more you listed!) Love this choice for SRC!

    ReplyDelete
    Replies
    1. Camilla M. MannMay 13, 2015 at 11:53 AM

      Thanks, Renee. You can never have enough rhubarb recipes, right?

      Delete
  5. AllisonMay 11, 2015 at 7:34 AM

    Can you believe that I've never tried rhubarb? I think I'm going to have to put this recipe on my "to do" list! :)

    ReplyDelete
  6. LoyMay 11, 2015 at 10:10 AM

    Thanks for the kind words, Camilla. I, too, am somewhat obsessed with rhubarb and love this time of year when I can get it fresh. I didn't realize I had quite as many rhubarb recipes on my blog and would never have thought to use that sauce with meat. What a great idea. I appreciate the great job you are doing hosting Secret Recipe Club's Group B. Have a wonderful week.

    ReplyDelete
    Replies
    1. Camilla M. MannMay 13, 2015 at 11:54 AM

      Thanks, Loy - for the kind words and for the great recipe!

      Delete
  7. UnknownMay 11, 2015 at 6:04 PM

    This sounds delicious and easy and would be good on lots of things.

    ReplyDelete
    Replies
    1. Camilla M. MannMay 13, 2015 at 11:54 AM

      Thanks, Colleen. Yes. I stirred it into some yogurt this morning.

      Delete
  8. UnknownMay 12, 2015 at 10:35 AM

    I was passively (and unsuccessfully) hunting for rhubarb at a local grocery this morning. Clearly, another trip is in order as this sounds fantastic... ;)

    ReplyDelete
  9. Saundra ContrerasMay 13, 2015 at 9:12 PM

    This looks delish! Someday I will try this thing they call duck! ;-)

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more