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

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

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more