Tag Archives: rhubarb

Rhubarb Vinaigrette

Summertime means lots of fresh salads.  I like to make my own vinaigrettes because they are not full of preservatives and they are easy to make.

Regular followers of my blog will know that I love the quality balsamic vinegars and olive oils I get from the Liquid Gold store here in Charlottetown, PEI.  I jokingly say I have almost as many varieties in my cupboard as they have in the store!  There are so many combinations of vinegars and oils that each salad dressing is a new adventure and a new flavor.

This evening I decided to make a Rhubarb Vinaigrette because I have a rhubarb patch in my back yard.  Rhubarb pairs well with citrus and I have a bottle of grapefruit balsamic vinegar and one of mandarin orange infused olive oil.  These three ingredients along with some orange juice are the basis for my salad dressing.

Rhubarb Vinaigrette

1 cup rhubarb, sliced
¼ cup orange juice
2 tbsp maple syrup
2 tsp grapefruit balsamic vinegar
½ tsp freshly squeezed lemon juice
1 small green onion, minced
1 tsp J.J. Stewart’s Dill and Chardonnay Maple Mustard Sauce
¼ cup Mandarin-infused olive oil
Pinch of fine sea salt
½ tsp minced or puréed garlic (optional)

Assemble ingredients.

In small saucepan, combine the rhubarb and orange juice. Heat over medium heat and cook until rhubarb has completely softened, about 5-7 minutes. Stir frequently to prevent scorching. Let cool.  When cool, use an immersion blender to purée the mixture.

Add the maple syrup, vinegar, lemon juice, green onion, mustard, olive oil, sea salt, and garlic (if using). Stir well to combine.

Serve over your favourite salad. Keep refrigerated in covered bottle for up to 1 week.

Yield: 1 cup

For this salad, I used a simple bed of fresh mixed salad greens, slices of pink grapefruit, blueberries, raspberries, red onion, and goats cheese.  I have been growing sprouts this spring so added a handful to add texture, flavor, and appearance to the salad.  A drizzle of the  coral-red colored Rhubarb Vinaigrette added the finishing touch.

The Rhubarb Vinaigrette is very versatile as it can be used on either a fruit- or vegetable-based salad.

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Rhubarb Custard Torte

Rhubarb Custard Torte
Rhubarb Custard Torte

The rhubarb in my garden is ready for using.  I am fascinated by how fast it grows.  While I freeze a substantial amount for use over the winter, there is nothing like scooting out to the garden to pick some fresh rhubarb just at the time I am making a recipe.

I have my usual, regular recipes that I make every year with rhubarb and generally try one or two new ones.  One of my all-time favorites is Rhubarb Custard Torte.  We’ve been making this recipe in our family for as long as I can remember.  It’s not overly difficult to make but it does take time since there are three stages to it:  1) the shortbread base; 2) the rhubarb custard filling; and 3) the meringue.

The most tricky part is making the rhubarb custard and ensuring it doesn’t scorch while it is cooking and thickening.  To ensure this doesn’t happen, cook it at medium-low temperature and stir it constantly.  A couple of other tips when making this recipe are, first, don’t overbake the base as it will become hard and somewhat tough.  Second, when making the meringue, make sure the egg whites, the bowl, and beater are all cold and add the sugar slowly.

I love the rich, ruby red color of the rhubarb!  Use the brightest red rhubarb you can find as it will give great color to your recipe.

Rhubarb Custard Torte

Shortbread Base:
½ cup butter, softened at room temperature
1 cup flour
Pinch salt
2 tbsp sugar

Cream butter. Mix in flour, salt, and sugar.

Lightly spray cooking oil into 8”x8” pan and press shortbread mixture evenly into pan.

Bake in 325ºF oven for 22-25 minutes. Remove from oven and cool on rack.

Custard Filling:
1¼ cups sugar
3½ tbsp flour
½ cup whole milk, evaporated milk, or blend
3 large egg yolks (reserve whites in refrigerator for the meringue)
2¼ cups chopped rhubarb

In medium-sized saucepan, combine the sugar and flour. Blend in the milk. Whisk in the egg yolks. Over medium-low heat, cook mixture just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching, until mixture thickens.

Remove from heat and let cool to room temperature. Then, spread rhubarb custard over cooled shortbread base.

Preheat oven to 425°F.

3 cold egg whites
¼ cup sugar

In chilled bowl of stand mixer, beat the three egg whites on high speed until foamy. Gradually add the ¼ cup white sugar and beat on high speed until soft peaks form.

Spread meringue evenly over rhubarb custard, ensuring custard is completely covered.

Bake for 7-10 minutes, just until meringue starts to brown.

Cool completely before serving.

Yield: 9 servings

Enjoy with a fine cup of coffee or tea.

Blood Orange and Rhubarb Sauce for Halibut Steaks

Blood Orange and Rhubarb Sauce over Halibut Steak served with Herb-Roasted Potatoes and Steamed Root Vegetables
Blood Orange and Rhubarb Sauce over Halibut Steak served with Herb-Roasted Miniature Potatoes and Steamed Root Vegetables

Every Spring, I freeze bags and bags of rhubarb for recipes to be made through the remainder of the year.  I am always looking for new ways to serve this versatile vegetable.  Living on an island on the East Coast of Canada, fish is readily available.  Sometimes, I like to eat the fish plain, just pan-seared or oven-baked but, other times, I like it dressed up a bit.  Rhubarb and citrus make a nice combination and citrus sauces go well with seafood so my creation includes both rhubarb and citrus fruit.

It will be another couple of months before we have fresh rhubarb from our garden so I thought it was time to use up some of the remaining frozen rhubarb (or maybe I just needed to have a Spring food because our Winter is getting very tiresome with 2 major snow storms within 3 days this past week).  So, today, I am going to share with you a sauce that I created especially for white fish.  You can use any kind of white fish with this sauce – my choice was the halibut steak because it had enough thickness to it that it would hold together to plate well for presentation and not break into pieces.

I will tell you, though, that this sauce has a number of steps so it is probably not suitable for weeknights for most of us as it is does take some time to make.  It dresses up fish so would certainly be suitable for a special weekend dinner or for company.  I love the rich red-colored sauce as a contrast to the white fish.  I hope you enjoy.

Blood Orange and Rhubarb Sauce for Halibut Steaks

(created by Barbara of My Island Bistro Kitchen)

1 cup rhubarb, fresh or frozen

2 tbsp sugar

¼ cup water


Juice of 2 blood oranges (about 2/3 cup juice)


1 tbsp butter

1 shallot, finely minced (about ¼ cup)

1 clove garlic, finely minced

1 tbsp. Liquid Gold Pomegranate Quince balsamic vinegar

1 tbsp. Pomegranate molasses

2 tsp. liquid chicken bouillon concentrate mixed in ½ cup hot water

1 1/2 tsp. blood orange zest

¼ tsp. sage

¼ tsp. ginger

1 ½ – 2 tsp. cornstarch mixed in 1 tbsp. cold water to make thickening paste


In saucepan, place the rhubarb, sugar, and ¼ cup water.  Cook over medium-low heat for about 10 minutes, until rhubarb has softened.  Push the rhubarb through a sieve to release the juice.  You should have about 1/3 cup of rhubarb juice.  Discard rhubarb pulp.  Set juice aside.

Making the Rhubarb Juice

Meanwhile, grate 1 1/2 tsp zest from one blood orange.  Squeeze juice from 2 medium-sized blood oranges and strain through sieve to remove any pith and stones.  In small saucepan, over medium-low heat, reduce the orange juice to about half.  You should have about 1/3 cup of juice after this process.

Preparing the Blood Orange Juice

In clean saucepan, melt the butter and sauté the shallot and minced garlic for 3-4 minutes until shallot is translucent.

Sauté Shallots and Garlic

Add the rhubarb and orange juices, Pomegranate Quince balsamic vinegar, pomegranate molasses, chicken stock, orange zest, sage, and ginger.  Bring to a boil over medium-low heat.

Remove from heat and strain through fine sieve into clean saucepan to remove any pieces of garlic and onion.  This will make a clean, smooth sauce.  Return mixture to low heat.

Mix cornstarch with water to make a paste.  Add about 1 tbsp of the hot liquid from the sauce to temper the paste so it will not go lumpy when added to the hot mixture.  Add to saucepan mixture and stir or whisk until thickened to consistency desired.

Makes enough sauce for 3-4 servings.

To serve:

Pan-sear or oven-bake halibut steaks till fish flakes easily.  Plate the fish and pour 1-2 tbsp sauce over each steak.  Garnish with chopped pistachio nuts, if desired, and blood orange slices.

I served the fish with a medley of yellow, red, and blue herb-roasted miniature potatoes, steamed carrots and turnip, and paired this meal with Beringer’s Chardonnay (CA).

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