Braised Spiced Rhubarb and Celery
Braised Spiced Rhubarb and Celery is a gluten free and vegetarian side dish. This recipe serves 6. One serving contains 139 calories, 2g of protein, and 4g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up butter, granulated sugar, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
½ red onion, cut into ¼-inch-thick rounds¼ cup golden raisins1 teaspoon freshly grated gingerzest of 1 orange, in long thin strips½-cup chicken broth¼-cup white-wine vinegar2 tablespoons butter¼-cup packed light-brown sugar¼-cup granulated sugar12 6-inch lengths of rhubarb12 6-inch lengths of celery
Combine onion, raisins, ginger, zest, chicken broth, vinegar, butter and sugars in a saucepan; bring to a simmer over medium heat.
Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.
Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more.
Transfer to a bowl, and return cooked rhubarb to mixture.
Let cool, and chill until needed. The braised vegetables may be made a ahead and will last several days refrigerated in an airtight container.