RHUBARBECUE
RHUBARB AND GREEK YOGURT POPSICLES
TOMATOES AND SWEET ONION STOVETOP OKRA
Rhubarbecue
Prep/Cooking Time: 3 hours
Servings: 8
Ingredients:
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1 teaspoon coarsely ground pepper
3 to 4 pounds boneless pork ribs
SAUCE:
3 cups sliced fresh or frozen rhubarb (about 7 stalks)
2 cups fresh strawberries, halved
2 to 3 tablespoons olive oil
1 medium onion, chopped
1 cup packed brown sugar
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup bourbon
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper
Instructions:
1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
3. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
4. Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.
Rhubarb and Greek Yogurt Popsicles
Prep/Cooking Time: 4 hours 25 minutes
Servings: 10 popsicles
Ingredients:
12 ounces rhubarb, about 3 stalks
1/2 cup sugar
1 1/4 cups Greek yogurt, I used full fat
milk or half and half or cream to thin the yogurt
Instructions:
1. Rinse and trim the rhubarb and cut it into 1 inch pieces. Put the fruit and the sugar, along with 2 tablespoons of water, into a saucepan. Heat, stir constantly, until the mixture comes to a boil. Turn down the heat and cook until the rhubarb is completely soft, about 20 minutes. Stir occasionally and add a little more water if the jam is too thick or sticks to the pan.
2. Puree the rhubarb in a food processor or blender until smooth. Refrigerate the puree until it is chilled. You should have at least 1 cup of puree.
3. Mix the yogurt with milk to thin it.
4. Beginning with the yogurt, spoon alternate layers of yogurt and cooled rhubarb into each mold until they are filled. Insert a skewer into each mold and stir just a bit to mix the layers and create a marbleized effect.
5. Insert popsicle sticks in each mold, the sticks will stand up by themselves, so no need for a top or foil covering.
6. Freeze until firm, about 4 – 5 hours or overnight.
7. To un-mold the pops, fill your sink with hot water. Immerse the mold up to but not over the top edge and hold for about 15-20 seconds. If the pops don’t slide out easily, immerse for a few seconds longer.
8. Eat right away or store in plastic baggies in the freezer.
Garlic Roasted Okra
Prep/Cooking Time: 20 minutes
Servings: 4
Ingredients:
1 lb. okra
1 tsp. paprika
1 tsp. garlic powder
½ tsp. sea salt
1 ½ tbsp. melted plant butter
Instructions:
1. Rinse the okra and dry it with a paper towel. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.
2. In a small dish, mix together the paprika, garlic powder, and salt.
3. Sprinkle the seasoning mix over the okra and add the melted butter. Mix everything well.
4. Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.
5. Bake the okra for about 15 minutes at 450°F. Serve.
Tomatoes and Sweet Onion Stovetop Okra
Prep/Cooking Time: 22 minutes
Servings: 8
Ingredients:
1 tbsp avocado oil or sunflower oil
1 large sweet onion
2 clove garlic (minced)
1 (16-oz) package frozen cut or whole okra (thawed)
2 (10-oz) cans Diced tomatoes with green chilies dried
3/4 tsp thyme
Instructions:
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook while stirring until lightly golden, about 5 minutes. Add the garlic and cook while stirring until fragrant, about 1 minute.
2. Stir in thawed okra, canned tomatoes (with liquid), and thyme, and cook uncovered until liquids are reduced to desired consistency, about 5 minutes, stirring occasionally. Serve.
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