Ingredients

for the salmon:
4 (6-ounce) wild salmon fillets, skin on and pin bones removed
2 tablespoons soy sauce
2 tablespoons sesame seeds
1 green onion, finely sliced

for the rhubarb sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 cup rhubarb, thinly sliced tossed with 1 teaspoon sugar
3 green onions, cut into 1- inch pieces
½ red bell pepper, cut into strips
1 teaspoon jalapeños, fresh or canned
2 tablespoons Sweet Chili Sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar

Directions

Preheat the oven to 400˚F.

Place the fillets on a parchment-lined baking sheet. Brush with the soy sauce and sprinkle with the sesame seeds. Roast for 15-20 minutes or until fish flakes easily when tested with a fork.

the rhubarb sauce:
Heat the oil in a large skillet over medium heat. Add the garlic and ginger, cook for 30 seconds. Add the rhubarb, green onions, bell pepper and jalapeños. Sauté 1 minute, reduce heat to low and add the Sweet Chili Sauce, rice vinegar, soy sauce and brown sugar. Cook to heat through.

To serve, transfer salmon to warm dinner plates, spoon rhubarb sauce over, garnish with green onion and serve right away.

Makes 4 servings

Ingredients

for the flour/sugar mixture:
2 cups fresh rhubarb, ¼-inch dice
2 tablespoons all-purpose flour
2 tablespoons granulated sugar

for the muffins:
1 cup granulated sugar
½ cup 2% milk
¼ cup extra-virgin olive oil
2 eggs
1 tablespoon grated lemon zest
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
½ teaspoon ground ginger

for the streusel topping:
½ cup firmly packed light brown sugar
⅓ cup all-purpose flour
⅓ cup old-fashioned rolled oats
¼ cup (½ stick) butter, melted

combine all with a fork until crumbly.

Directions

Preheat your oven to 375 degrees. Butter, spray or line 12 muffin cups.

Toss the diced rhubarb in the flour, sugar mixture until coated. Set aside.

In a large bowl, whisk together the 1 cup sugar, milk, oil, eggs and lemon zest until combined.

Using a rubber spatula; fold in the flour, baking powder, salt and ginger. Gently add the rhubarb mixture. Spoon the batter into the prepared muffin tins, filling each cup at least ¾ full. Sprinkle the top of each muffin evenly with the streusel topping mixture and pat it gently onto the batter.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool 5 minutes then remove to cool on rack.

makes 12 muffins

Recipe Hint
When shopping for rhubarb, look for firm, crisp unblemished stalks with a bright intense color. Many cooks prefer thinner stalks, as larger ones tend to be overly stringy and tough. Wrap the stalks tightly in plastic and refrigerate them. They should stay crisp for up to five days.

Ingredients

for the topping:
1 cup all-purpose flour
1 cup lightly packed light brown sugar
½ cup old-fashioned oats
½ teaspoon ground cinnamon
sea salt
½ cup (1 stick) cold butter, cut into small pieces

for the filling:
7 cups fresh rhubarb (about 2 lb.)
⅓ inch-thick sliced
1 cup lightly packed light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
2 teaspoons grated lemon zest
sea salt

Directions

Preheat your oven to 350 degrees. Evenly coat an 8 x 8-inch baking dish with nonstick cooking spray.

make the topping:
In a food processor, combine the flour, brown sugar, oats, cinnamon and ¼ teaspoon salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of course meal and clumps together when squeezed lightly, about 1 minute.

make the filling:
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and ¼ teaspoon salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check) and the juices are thick and bubbly around the edges, 45-60 minutes. Transfer to a rack to cool and to allow the juices to thicken, at least 15 minutes.

Serves 4

Recipe hint
If using frozen rhubarb, I would just make sure the rhubarb was well defrosted and drained first.