Have I yet celebrated the bounty of our CSA Farm with you all? I do believe I’ve mentioned it in dribs and drabs, which, appropriately, is exactly what we’ve gotten from the farm so far (no thanks to the distinct lack of sunshine here in the northeast). I’m looking forward to weeks with a plentiful harvest.
What we do have is plenty of rhubarb, which normally is a very good thing, but since Owen is off sugar, Keith is counting his calories and I’m cutting down on carbs, I didn’t want to bake a bunch of bars like I usually do.
Better Homes and Gardens has saved me many a time with their unique and lovely recipes, and their recipe for rhubarb chipotle sauce was no exception. They served it on ribs, but I grilled a pork tenderloin and slathered it with this sauce.
The recipe was pure perfection, through and through. There is not a thing I would change about this sauce, and I’ll be serving it again on my roast chicken tonight. It was sinfully easy for the amount of flavor bursting from it — the tart rhubarb, the spicy chipotle in adobo, all balanced with the onion, Worcestershire sauce and other ingredients. I cannot tell you how much I enjoyed using my rhubarb in a savory dish.
Yeah, I’m still thinking about baking some rhubarb bars with crystallized ginger, but for now I’m very satisfied.
Clacked by Debbie McDuffee
on Jul 01, 2009 @ 13:00 EST5EDT
