Sunday, June 15, 2014

Recipe of the Week: Rhubarb Mustard

a couple of weeks ago my friend kathleen gave us a big batch of rhubarb from her garden.  i've always been a fan rhubarb.  but i've also only ever eaten it boiled down with sugar.  then with a bit more sugar stirred in.  maybe top it with a scoop of vanilla ice cream.  so i wanted to come up with something else to do with it.  and its sourness seemed like something i could use as a complementary flavor.  mustard seemed like a good thing to want to make and with summer coming on, sandwiches will be eaten.

it's summer and for me that's means a no-heat kitchen.  i hate turning on the AC, so i try to not turn on things that heat up the house, like the oven or the stove top.  so in the name of sandwiches, here's a great recipe to use up a bit of rhubarb and make a delicious spicy mustard for your summer sandwich condiment selection.


boil down the rhubarb in the sugar and water.  cook until it is more or less mush.  grind your mustard seed in a spice grinder or (cleaned) coffee grinder.  your grind coarseness is up to you; i tend to keep it pretty coarse.

in a glass or ceramic bowl mix together the ground mustard seed, vinegar, 1/3c of the boiled down rhubarb, the spices and salt.  mix together and refrigerate over night.  let it rest at least 12 hours.  eat the rest of the rhubarb in the pan with a little dash of sugar.  the mustard will develop in the fridge and will keep for a couple of months in a sealed container in the fridge.  it's got a great mustard heat and that is balanced out by the sourness of the rhubarb.  if you choose to add a pinch of fenugreek, you'll be adding a slight bitter to pull it all together.

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