All Things Rhubarb....Almost

The table this week will focus on rhubarb...Thank you Mimi. Rhubarb is a wonderful spring fruit. This week I used it in several ways. Here is what's on Marilyn's Table:

Grilled Chicken Breasts with Rhubarb Glaze
Roasted Artichokes
Mixed Spring greens with Rhubarb Vinaigrette
Meringue Nests with Roasted Rhubarb and Strawberry Sauce


The glaze for the chicken breasts is made of rhubarb and thawed cranberry-apple juice concentrate. It is simmered and thickened with cornstarch and water. Dijon mustard is added with red wine vinegar until reduced by half. The glaze is painted on partial grilled chicken breasts and cooked until done. Paint again just before removing from heat. Slice and serve.

I love artichokes but have never roasted them. Clean artichokes by cutting off the stems; slice off the top and cut off the tips of the leaves. Place a clove of garlic in the top; squeeze lemon over the top and drizzle with EVOO and salt. Wrap in foil. Roast for about 1 hour. Serve with butter lemon dipping sauce or sauce of your choice. An excellent preparation and will roast them again.

The salad is a mix of spring greens and sliced English cucumber. The dressing is water and honey simmered until combined. Add strawberries, rhubarb and minced shallots. Add red wine vinegar and lemon zest until reduced by half. Put in processor with Dijon mustard until smooth and drizzle EVOO until dressing consistency. Drizzle over salad. Excellent!!!


I remember as a child my Mom having parties for her sewing club and Mission Society from church. Dessert was always part of the get together. Schaum Tort (meringue nests) were often part of the dessert. A bakery in Rockford was always available for the tarts. Weather had a lot to due with the nests. If the weather was humid, tarts were not available. Egg whites are whipped with sugar until stiff peaks and baked in a very slow oven until crisp and filled with berries and rhubarb sauce. Topped with whipped cream. Though my nests were a bit stickey, they were very good. Lovely!!

This table was an excellent showing of spring rhubarb. Next week I will do a Memorial Day menu. I'm not sure what as yet so check it out...