Chicken with Rhubarb Sauce recipe
- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
This is a quick and easy dish that's perfect for any weeknight. Enjoy with freshly cooked rice.
4 people made this
- 12 sticks rhubarb
- 2 skinless chicken breast fillets
- salt and pepper
- vegetable oil
- 3 tablespoons dark brown soft sugar
- 30g butter
- 1 dash cassis (blackcurrant liqueur)
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Clean rhubarb and cut into 10cm lengths.
- Rub chicken with salt and pepper. Heat oil in a pan and brown meat on both side. Reduce temperature and keep cooking until meat is no longer pink. remove from pan and keep warm.
- Increase temperature to medium and add sugar to the pan. Caramelise sugar while stirring constantly. Stir in butter and cassis, then add rhubarb. Cook in the sauce until it is soft but doesn't fall apart. Season with salt and pepper.
- Layer rhubarb sauce onto chicken and drizzle with the sauce.
Reviews & ratingsAverage global rating:(2)
This old-fashioned rhubarb sauce is wonderful when spread on toast or English muffins, but it’s just as good drizzled on ice cream or yellow cake. It’s always an easy way to use and freeze your rhubarb.
“I remember so well the time back in the early 1920s spent with my aunt and two cousins in Salem Depot, New Hampshire, every summer. My aunt was a wonderful cook, and one of the things I remember most is the rhubarb sauce she made. After I was married in 1936, she gave me her recipe for “Rhubarb Sauce.” I have shared it with many friends, and everyone agrees: Follow the recipe to a T and you will have the most delicious rhubarb sauce you have ever tasted.” —Stella Van Vloten, North Easton, Massachusetts
- There are many varieties of rhubarb and Victoria Cherry Rhubarb is one of the best with deep red stalks.
- If you wish, you can try the recipe with less sugar or substitute with splenda but we like the original recipe.
- If you over sweeten your rhubarb you can counter act it by adding ½ tsp or more of citric acid.
- Some people used to enjoy rhubarb sauce much like applesauce! You can add nutmeg to the top of you like.
- Store in the freezer if you wish, and then it’s convenient to have on hand for unexpected coffee guests.
- Otherwise, keep the rhubarb sauce in the fridge. It won’t last long!
For more rhubarb dishes, see our “Best Rhubarb Recipes” page!
This one-pot chicken and rhubarb sauce dish satisfies even the pickiest of eaters
When a homesteader/website developer I know posted on Facebook that he had too much rhubarb and was looking to give some away, I was among the few who volunteered to take some off his family’s hands. When he asked how much I was looking for, I said 3 to 4 pounds, if that wasn’t too much to ask. I had visions of warm strawberry-rhubarb pies and rhubarb scones, and thought that amount would be just about enough.
A few days later, I left his house with two Target shopping bags full of rhubarb. I rinsed the freshly cut stalks, chopped them in half, wrapped them in wet paper towels and placed them in a perforated plastic bag to store in my crisper, as I wasn’t able to bake that day. My rhubarb bounty just barely fit in the crisper. It was then I realized I had happily taken home way too much rhubarb, at least double my request.
Rhubarb isn’t just for pies. It also can be used in savory recipes.
PHOTO PROVIDED BY EDSON ROSAS VIA UNSPLASH
When a 9-inch strawberry-rhubarb pie and a batch of scones didn’t put a dent in my rhubarb haul, I began looking for alternative recipes. I decided to seek out savory dishes that my family might enjoy. This is sometimes a chore, as I’m allergic to peppers and my husband is lactose intolerant. (Not all recipes can have the peppers left out or taste the same with alternative milks.)
Having just thawed out some chicken thighs and drumsticks that we purchased from a local butcher, I started looking for savory recipes that use both chicken and rhubarb, and were not too time-consuming. I eventually found a recipe for chicken with rhubarb sauce on the cooking blog Where is My Spoon that I thought had just the right amount of acid to balance out the tart flavor of rhubarb. Bonus: It also uses a whole pound of rhubarb.
Another bonus to this recipe, which uses red onions, garlic, turmeric, ground black pepper, honey, lime juice, diced tomatoes, rhubarb, salt and chicken stock to create a tangy sauce, is that it’s all made in one pot. I used my dutch oven, but any similar thick-bottomed pan will do. You can serve this dish on its own or serve it with a side.
As the chicken and sauce simmered on the stove, my husband made a basmati rice that’s prepared with cloves, cardamom pods, cumin seeds and a cinnamon stick. The recipe, which we found on allrecipes.com is probably the closest this home cook will come to replicating the taste of basmati rice found in restaurants serving Indian cuisine. The key to this recipe is letting the rice soak for 20 minutes before cooking.
When the chicken and sauce were done, I ladled the sauce over a scoop of rice and served it with one of the pieces of chicken. The dish was met with delight from my family, who really enjoyed how tender and tasty the chicken was from simmering in the sauce for over an hour.
But the real win was that my 16-year-old, Isaac, who does not eat rhubarb (even in pie), not only liked the chicken, but he also liked the sauce. He liked so much that when he went back for a second helping, he returned with not only chicken, but a healthy helping of sauce and rice.
This dish is definitely a keeper in my house. And, I’ve decided to freeze the majority of rhubarb that’s still in the crisper, which will allow us to make this dish and many others throughout the year.
This savory rhubarb recipe yields a tangy sauce and tender, flavor-infused chicken.
JENNIFER HUBERDEAU — THE BERKSHIRE EAGLE
Chicken with Rhubarb Sauce(Recipe from whereismyspoon.co)
Prep time: 20 minute | Cook time: 2 hours | Total time: 2 hours 20 minutes
1 large red onion (10.5 ounces)
4 skinless chicken thighs
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4 skinless chicken drumsticks
1 to 2 tablespoons roughly ground black pepper
One 14 ounce can diced or crushed tomatoes
5 tablespoons honey, more to taste
3 tablespoons fresh lime juice
3 cups (23.6 fluid ounces) chicken stock
Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.
Heat the olive oil in a thick-bottomed (dutch oven) or nonstick pot, and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don’t try to move the chicken pieces during the first 5 minutes, the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.
Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick.
Add the black pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2 to 3 minutes.
Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat and uncovered for about 1 hour, 15 minutes, stirring from time to time.
Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.
Rhubarb-Braised Chicken Thighs
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When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.
Roast chicken with rhubarb
Preheat the oven to 180°C/fan 160°C/gas mark 4. Cut 2 of the rhubarb stalks into 2-3cm pieces and place in a small saucepan with the orange juice and ginger over a low/medium heat. Cook for 5-10 minutes or until completely softened. Put this in a sieve over a bowl to remove excess moisture and leave to stand for 10-15 minutes or until cooled. Reserve the liquid.
Mix the cooled rhubarb with the butter and thyme and season to taste.
Lay the chicken on a baking sheet with a rim and use your fingers to loosen the skin from the breasts. Spread the butter under the skin of the breasts, reserving 1 tbsp. Cut two of the other rhubarb stalks into thirds and place in the cavity of the chicken. Roast for 20 minutes per 500g, plus an additional 20 minutes, basting regularly.
Half an hour before the chicken has finished cooking, cut the remaining 2 stalks of rhubarb into 3cm pieces and scatter around the chicken on the roasting tray. Spread the remaining 1 tbsp of rhubarb butter over the chicken and pour the remaining cooking juice from the stewed rhubarb over the top. Return to the oven for the remaining 30 minutes.
Once the chicken has finished cooking, set it aside to rest for 15-20 minutes, covered. In a jug, make up 500ml chicken stock using the stock cube.
Remove the rhubarb from the roasting tin and set aside. Add the flour to the roasting tin and stir to combine it with the pan juices. Place over a medium heat and cook, stirring continuously, for 2 minutes, then add the stock very gradually to prevent lumps from forming. Use a sauce whisk to beat out any lumps. Once all the stock has been added, stir in the rhubarb from the roasting tray and the red wine vinegar and cook for a further 3 minutes until thickened. Serve with the roast chicken.
Mom’s Rhubarb Sauce is a great recipe and is so versatile. It can be eaten on its own by the spoonful if you wish! Here are a few recipes on my website that call for rhubarb sauce that you may want to try.
This Rhubarb Cheese Danish is a quick and easy breakfast or brunch recipe that uses crescent roll dough, cheese and rhubarb sauce filling.
Strawberry Rhubarb Chia Pudding is one of my very favorite treats! It is a layer of rhubarb sauce in the bottom of a parfait dish, topped with chia pudding. So pretty and so delicious.
Sweet and savory go great together in this Bacon Jalapeno Grilled Cheese with Rhubarb Sauce.
Roasted Chicken With Lemon-Glazed Rhubarb
David Malosh for The New York Times. Food Stylist: Simon Andrews.
A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.
- 5 Pounds chicken wings
- Salt and freshly ground pepper
- Fresh rhubarb washed, trimmed and chopped into pieces
- 1 Tablespoon lemon juice
- 1 Cup brown sugar
- 2 Tablespoons ketchup
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons thyme leaves, plus some sprigs for garnish
Line two large baking sheets with aluminum foil.
Spread chicken wings out in a single layer.
Season with salt and pepper on both sides and set aside.
Bake wings for 45 minutes
Place rhubarb, lemon juice, and brown sugar in a large saucepan over a medium heat.
Cook, stirring until liquified.
Add the ketchup, soy sauce, Worcestershire sauce and bring to a boil.
Turn the heat down to low and let simmer for 10 minutes.
Season with salt and freshly ground pepper to taste.
Stir in the thyme leaves and remove from heat.
Remove wings from the oven and use a brush to coat the wings in the sauce.
I’ve made this twice so far. It’s delicious, but a bit of work and time and would be great for a festive meal. I followed the recipe exactly, except that I used a full (double) chicken breast on the bone and instead of browning in a pan, just roasted it the oven with potatoes and lemons in the roasting pan.
This is my second review, since the first isn't published. I followed the recipe nearly exactly. Too acidic. Sauce too thin. Stuffing oozes out and burns. Taste, RIGHT ON, process fail. This turned out far better n quicker, using stuffing blended into sauce with pasta or zoodles under an oven-baked flaxseed crusted chicken scallopini. Much easier, much quicker, and better results.
I made this faithfully other than using boneless chicken and making modifications there. The sauce is quite good. I felt the stuffing had a little too much lemon juice. Iɽ suggest others try with half, then add to taste, especially if using a lemon fresh off the tree as I did. I did not get the boneless chicken to work as well as I would have liked: the stuffing fell out and then became mushy. I wound up doing the whole thing on the stove, and cutting the chicken into medallions to cook through. Next time, I'll just start that way. I made enough for several nights, so I put the extra sauce into ice cube trays, and I'll freeze the stuffing in meal-sized portions too. It was a lot of prep tonight, but the next nights will be fast and easy. Very tasty dish, with flavors I do not usually serve. It tastes like summer!
This sauce is SUCH a keeper! It was absolutely delicious on the chicken - and could be parlayed onto salmon or halibut, or it would even be fun experiment with it as the saucy stuff in a chicken pot-pie setting. A few elements I played with: I used coconut oil instead of olive oil both for saute'ing the stuffing mixture and for cooking the chicken breasts. I used a half teaspoon of anise seed instead of an Anise Star. Then I also replaced maybe 3 Tablespoons of the rhubarb ingredient quantity in the "stuffing" mixture with mango - and it was just fine. And finally, the times suggested for cooking each part of the dish worked out perfectly on my stove.
These Grilled Fish Tacos with Pineapple Rhubarb Salsa are stuffed with salt and pepper crusted fish, a piquant fruit salsa and they’re topped with a creamy avocado dip.
Still looking for more rhubarb recipe inspiration? Check out this guide on How to Cook Rhubarb, with 50+ recipes both savory and sweet including: