{"id":670,"date":"2010-04-18T17:27:58","date_gmt":"2010-04-19T00:27:58","guid":{"rendered":"http:\/\/www.sparkledesign.net\/fidget\/?p=670"},"modified":"2021-12-28T16:15:02","modified_gmt":"2021-12-28T23:15:02","slug":"more-rhubarb","status":"publish","type":"post","link":"https:\/\/www.sparkledesign.net\/fidget\/2010\/04\/18\/more-rhubarb\/","title":{"rendered":"More Rhubarb"},"content":{"rendered":"<p>I made two more batches of <a href=\"http:\/\/www.sparkledesign.net\/fidget\/2010\/04\/08\/rhubarb\/\">Rhubarb Compote<\/a>. Last time I made it BN had the idea that rosemary might be a good accent. I also had some mint left from my Moroccan dish so I made one batch with rosemary and one with mint. Yum, they are both very good. I was licking the spoons after moving the jam from saucepan to glass storage containers. The accent flavors are very subtle, but they add some extra sophistication to the flavor. Now I&#8217;m wondering about other ideas for flavor additions &#8211; a vanilla bean? Cinnamon stick? Cardamom? Lavendar? Citrus zest?<\/p>\n<p><strong>Rhubarb Sauce<\/strong><br \/>\n<em>Adapted from Martha Stewart<\/em><\/p>\n<p>4 cups chopped rhubarb (about 4-5 stalks)<br \/>\n1\/2 cup sugar<br \/>\n1\/4 tsp salt<\/p>\n<p>Combine the rhubarb, sugar, and salt in a medium saucepan and let stand for 10 minutes or until the rhubarb has released some juice. Bring to a boil, then reduce the heat and simmer until the rhubarb is thick and jammy. Transfer to glass containers with tight covers, and store refrigerated for up to 2 weeks.<\/p>\n<p>Accent flavors:<\/p>\n<p>Ginger: grate or crush fresh ginger over a small sieve, and press with a spoon to release the juice. Add it off the heat to the finished compote.<\/p>\n<p>Herbs: chop or crush herbs and place in a small metal or glass bowl. Pour a small amount of boiling water over the herbs and let steep while the rhubarb is macerating in the sugar. Strain the liquid into the saucepan and proceed with the recipe.<\/p>\n<p>Whole spices: I have yet to try this, but I think I would just cook the whole spices such as a cinnamon stick or cardamom pods along with the sauce, and then fish them out before transferring the sauce to storage containers.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A simple way to enjoy the unique flavor of rhubarb, with optional herbal accents.<\/p>\n","protected":false},"author":1,"featured_media":1672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,15],"tags":[68,70,30],"_links":{"self":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/670"}],"collection":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/comments?post=670"}],"version-history":[{"count":4,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/670\/revisions"}],"predecessor-version":[{"id":1673,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/posts\/670\/revisions\/1673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/media\/1672"}],"wp:attachment":[{"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/media?parent=670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/categories?post=670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sparkledesign.net\/fidget\/wp-json\/wp\/v2\/tags?post=670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}