This is all I want: a bunch of ruby-hued stalks of tangy goodness. Rhubarb. Is that so much to ask the produce gods? Apparently, it is.
When I joined the Food Matters Project and my cookbook finally arrived, I flipped through the recipes in search of the one I wanted to host. When I discovered the recipe "Fish Nuggets Braised in Rhubarb Sauce," I looked no further.
My assigned week was in April. I remembered back to last April - and my bounty of rhubarb - when I whipped up a rhubarb tart, rhubarb pavlovas, and rhubarb muffins and figured I would be safe. But a minor shift in week assignments moved me further up in April; and with our weird winter, the rhubarb-deities did not see fit to grant my wish, despite my frequent rhubarb dance. I scoured every market. I even sent my husband out to the farmers' markets that I couldn't get to with my work schedule. "Rhubarb is not in season," he reported back. Nothing. Nada. Zip.
Here we are at week ten of the Food Matters Project, the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate. Each week we all - here's the 'we' and we've grown to just over four dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations.
It's my week...here we go with my rhubarb-less rhubarb recipe. Don't worry, once rhubarb makes its debut at the markets, I plan to buy up as many stalks as I can. I will make the real Fish Braised in Rhubarb Sauce recipe and repost then. And I plan to buy enough to make several batches of rhubarb liqueur that I made for a few Christmas presents last year. It was a hit.
1/4 C organic granulated sugar
1/4 C water
1/4 C prickly pear juice
4 green garlic, thinly sliced
2 beets, shredded
pink Himalaya salt
12 oz. wild caught Pacific halibut, cut into chunks
fresh cilantro, chopped
fresh parsley, chopped
2. Add the cabbage, green garlic, cranberries, beets, Meyer lemon zest, and tepin chiles to the caramel and sprinkle with salt; adjust the heat so the mixture bubbles a little but doesn't boil. Cook, stirring occasionally, until the vegetables soften and begin to melt into the sauce, about 10 minutes.
12 ounces of sturdy white fish fillets, cut into chunks
chopped fresh cilantro, for garnish