Chef-Boy-I-Be Illinois's Note:
Calling all rhubarb lovers and those with an overabundance of this tart gem. This is a new twist on using rhubarb in that it isn't a dessert or a salad, but part of a main course. This recipe hails from the Jewish community of Rhodes and appears on the Seder table in both Greece and Turkey (in Greece, one part rhubarb to two parts tomato; in Turkey, the proportions are reversed). If you don't care for the tartness of rhubarb, this recipe isn't for you. I'd also recommend trying this sauce on chicken and pork as well as fish. Enjoy!
My Private Note
Units: US | Metric
- 1 1/2 lbs rhubarb
- 3 cups water
- 2 tablespoons olive oil
- 1 1/2 lbs ripe tomatoes, peeled, seeded and chopped (or 3 cups chopped, seeded canned plum tomatoes)
- 1 cup dry red wine
- 1 -2 tablespoon honey
- 1 lemon, juice and zest of
- salt & freshly ground black pepper
- 1 pinch ground cinnamon (optional)
- 2 lbs firm fish fillets, such as cod, sea bass, flounder, salmon
- 1To make the rhubarb sauce, clean the rhubarb stalks by pulling off the heavy filaments, much as you would pull strings from celery.
- 2Cut crosswise into 1 1/2-inch pieces. Place the pieces in a saucepan and add the water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, until the rhubarb has melted into a puree and is tender, 8-10 minutes.
- 3Warm the olive oil in a saute pan over medium heat. Add the tomatoes and cook, stirring occasionally, until the tomatoes are reduced to a thick sauce, about 15 minutes. If using canned tomatoes (I did), skip this step and proceed to 4.
- 4Add the wine, 1 tablespoon honey, and the lemon juice and zest, if using, and stir well. Add the tomatoes to the rhubarb puree, or vice versa, and mix well. NOTE: I used 2 tablespoons of honey and omitted the lemon juice and zest.
- 5Simmer, uncovered, over low heat until the sauce is thick and rich, about 20 minutes. Season with salt, pepper, and the cinnamon, if using. Taste and adjust the sweet-and-sour balance, adding a bit more honey if needed. Keep warm.
- 6While the sauce is cooking, preheat the oven to 400 degrees. Arrange the fish fillets in a single layer in a baking dish. Spoon some of the sauce over them, covering them completely. Cover and bake until the fish tests done when the point of a knife is inserted into the thickest part, about 15 minutes.
- 7Transfer the fillets to a platter and spoon the rest of the warm sauce over them. Serve at once. I recommend a side of pasta, brown rice or gnocchi to soak up the extra sauce!
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Nutritional Facts for Peshkado Kon Ruibarbaro (Fish With Rhubarb Sauce)
Serving Size: 1 (551 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 432.6
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 1.4 g
- Cholesterol 124.6 mg
- Sodium 200.2 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 5.1 g
- Sugars 11.3 g
- Protein 54.8 g