Other than my garden looking like it's early May instead of early June, I composed an alfresco meal with produce from my vegetable garden (as best I could). And with another bumper crop of rhubarb this spring, you probably have a very good idea of what took center stage in our meal.
• Champagne with Rhubarb Syrup
• Salted Butter, Radishes, and Baguette
• Dry-Rubbed Pork Tenderloins with Rhubarb Chutney
• Seared Broccoli
• Double Corn Muffins
• Roasted Rhubarb with Candied Ginger Shortcake
The Roasted Rhubarb with Candied Ginger Shortcake is reinvented from previously-posted recipes.
Our main dish was dry-rubbed, grilled pork tenderloins served with a rhubarb chutney loaded with fresh ginger and golden raisins.
For dessert I oven-roasted rhubarb drenched in orange zest, fresh orange juice, and a generous splash of Grand Marnier. I took the thick, left-over juices from both the chutney and roasted rhubarb and strained them, giving me a delicious, rosy syrup that we mixed with champagne. We served that with European salted butter on baguette slices that were then topped with French Breakfast radishes from my garden. All left-over syrup is now being mixed with sparkling water for a refreshing drink after working outdoors or biking. The spicy ginger in the syrup gives it a nice little kick!
Pipi enjoying spilled grilled pork juices >
Bon Appetit, Pipi!
Roasted Rhubarb with Candied Ginger Shortcakes
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• 1/4 cup candied ginger, small dice
• Additional whipping cream for brushing scones
• Coarse sugar, for sprinkling
• Sweetened whipped heavy cream, for serving
1. Preheat oven to 425˚F. Line a small heavy baking sheet with parchment paper and set aside. In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt. Pulse until blended. Add the butter and pulse again until the butter is the size of small peas.
2. In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream. Add the flour-butter mixture, along with the diced candied ginger, and stir together with a fork just until combined. Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick. Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet. Gather together the remaining dough and cut 2 more rounds.
3. Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with sugar. Bake in the middle of the oven for approximately 14 minutes or until golden. I found, the 2 times I baked these scones, that the bottoms will become quite dark. A heavy baking sheet is recommended. Cool the scones briefly on a wire rack before splitting and filling with the roasted rhubarb.
• 3 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup sugar
• 1/3 cup fresh orange juice
• 1 teaspoon grated orange zest (preferably organic
• Splash of Grand Marnier
1. Prepare rhubarb: In a baking dish combine rhubarb, sugar, orange juice, orange zest, and splash of Grand Marnier. Cover and bake in a preheated 350˚F oven about 20 minutes, or until rhubarb is just tender. Keep rhubarb chunks intact; do not break up by stirring. Remove from oven.
• Split the scones. Layer the roasted rhubarb along with the sweetened whipped cream.
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