Rhubarbchickpeachuck Recipes

Steps:

• Cut steak into serving pieces.
• Melt butter in dutch oven or roaster on top of stove& brown steak on both sides.
• Remove steak.
• Combine remaining ingredients in pan, heat& stir to dissolve buillion cube.
• Add steaks, cover& cook slowly for about 3 hours in 350 F oven or until meat is tender.
• Turn meat occasionally during cooking.
• Serve with mashed potatoes or slices of rye or French bread.
• I usually make this in the crockpot.
• I brown the steak first then cook on low for 8 to 8 1/2 hours on Low.

Steps:

• Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
• Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
• Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
• Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40-50 minutes. Let rest 10 minutes.
• Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2-3 minutes. Let lemon halves cool.
• Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
• Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
• Bake in the preheated oven until golden brown on top, about 45 minutes.

Steps:

• Place rhubarb in an even layer in a 14-by-11-by-2-inch oval dish. Arrange chicken over the rhubarb so that the thick side of the chicken is toward the inside rim of the dish. Sprinkle salt over chicken. Evenly scatter asparagus, radishes and shallots over chicken. Lightly press layers down into the dish. Pour cream over all.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. While dish is cooking, stir cornstarch and water until smooth.
• Prick plastic to release steam. Remove from oven and uncover. Spread scallions and pour cornstarch mixture over vegetables. Use a spoon to mix them into the cream as well as possible without disturbing the chicken. Re-cover and cook for 5 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Mix in pepper and serve.