Grilled Chicken with Spicy Rhubarb

Grilled Chicken with Spicy Rhubarb

 

Naturally, the French cook has a way with this fleeting gift of spring.  Typically, it is wrapped in buttery pastry, pureed and put under a meringue, atop ice cream, blended with cream, cooked in syrup.  Here, I’m inspired by the French fascination with sugar syrup to turn rhubarb into a sweet, zesty sauce for chicken.  Nothing could be easier, because all you do is poach the rhubarb in the syrup for a minute (well, 3 to 4 minutes), remove it from the heat and Voila! A gorgeous sauce.

LOOK!  UPCOMING COOKING CLASSES WITH SUSAN IN LOS ANGELES AND ASHVILLE

If you have any leftover sauce you can use it on fish or pork, or even on…ice cream, lemon cake, yogurt…you’ll find lots of ideas.  But try it first with the chicken. You and your guests are in for a lovely surprise.

 

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This Post Has 6 Comments

    1. Susan

      You’re such a rhubarb fan; I think you will LOVE it.

  1. Sue Girard

    I think something went wrong with the rhubarb sauce recipe…4# rhubarb stalks? also, “in 1/2-in ginger cutthin coins” ? pls check?

    1. Susan

      Sue – we’re improving things on the site and as you can imagine, things sometimes go haywire! Anyway, the recipe will soon be fixed, but for now it shoudl say 4 stalks of rhubarb, and ½-inch (1.25cm) peeled ginger, cut in very thin coins

      I hope you’ll make this – it’s soo good!

  2. Suzanne

    This sounds wonderful. What is bird’s eye peppers? It doesn’t come up on Google, perhaps it is called something else.

    1. Susan

      Suzanne – birds’ eye chili peppers are a Thai pepper that are VERY HOT. I like to use them in certain things like this rhubarb sauce; you m ay want to just use a piece. Good luck!

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