Archive | 1:08 pm

Rhubarb Glazed Sweet Potato

4 Oct

This delicious rhubarb glaze was a great way to dress up a simple baked sweet potato and make it really sing.  The zesty tartness of the rhubarb works really well with the natural sweetness of the potato, especially in conjunction with the slight heat from the crushed red pepper flakes.  This glaze would also work well, I imagine, on pork or chicken.  It’s a great way to use up rhubarb when you don’t have enough for a pie.  Be sure to keep a close eye on the glaze as it simmers and reduces down as, due to the sugar, it will very easily burn.

Rhubarb Glazed Baked Sweet Potato

Sweet Potato:

2 sweet potatoes

2 tbs. olive oil

Kosher salt and freshly cracked black pepper

About 1 tbs. butter

Preheat oven to 350º.

Wash sweet potatoes and prick all over with a fork.  Rub with olive oil and season with salt and pepper.

Place in an oven over a baking sheet and bake an hour until soft.  Slice lengthwise, top with a bit of butter, and set aside.

Rhubarb Glaze:

2 cups rhubarb stalks, peeled and cut into 2-3″ segments

1/2 cup light brown sugar

1 1/2 cups water

2 tbs. apple cider vinegar

1 tsp. crushed red pepper flakes

Mix together all ingredients in a medium sauce pan.  Over medium-high heat, bring to a hard boil.  Immediately whisk and reduce heat to low to maintain a simmer.  Frequently whisking, simmer for about 30-40 minutes until a syrup forms and the rhubarb mostly disintegrates.  Strain.  Return to sauce pan and heat through.

When potatoes are cooked, slice lengthwise and coat with a layer of the rhurbarb glaze.  Return to the oven for 5-10 minutes to cause glaze to set.  Serve immediately.

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