Sunday, June 11, 2017

Rhubarb Juice Marinade

     Rhubarb is not sweet until we mix it with sugar, so there is no reason to only use it in desserts. Rhubarb juice, which has an interesting flavor and an acid content similar to that of vinegar, has all the tartness and "fruitiness" you need in a good marinade. I think it is particularly good for marinating lamb or pork. Unlike distilled white vinegar, it is not a corn product. Unlike vinegar generally, it doesn't contain traces of yeast left over from fermentation.

     To get rhubarb stalks to go through a juicer, you need to first pull off the tough, fibrous peels.

Lamb chops marinating in rhubarb juice marinade

     1 c. rhubarb juice
     leaves from 1 sprig of rosemary, minced
     3-4 cloves of garlic, minced
     1/4 c. olive oil (See Oil in the Glossary)
     1 tsp. salt (See Salt in the Glossary)
     1/2 tsp. black pepper (See Spices in the Glossary)

     Mix all ingredients together.

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