I have an obsession with rhubarb. I think because it is something I grew up with that makes it a nostalgic thing for me. Now, I’ll be the first to admit when it comes to rhubarb, my mind immediately jumps to desserts. But, over the years, I’m leaning more and more to using it in savory ways.
Tart and tangy, with just a little bit of sweet and spicy complexity, this rhubarb sauce is a unique and unexpected twist that is perfect served with coconut shrimp.
Brion & I love coconut shrimp which is really odd given that neither of us like coconut?? One of the nice things about this meal is that it takes minimal prep work but gives great results. We have tried many versions of sweet & spicy sauce with these shrimp and enjoyed them all. Today we’re experimenting with this savory rhubarb sauce. Should be good!
Coconut Shrimp w/ Spicy Rhubarb Sauce
In a heavy saucepan, combine sugar, cider vinegar, ginger, cinnamon & cumin. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat slightly & cook until rhubarb is tender & mixture thickens, about 5-7 minutes. Cool then place in a food processor with Hot Red Pepper Jelly & process to a smooth sauce. Adjust the amount of red pepper jelly used to your liking. Set aside.
Using 3 separate bowls, place flour in the first, beaten egg in the second & panko/coconut mixture in the third.
Clean & devein shrimp. Dust them with flour then dip in the egg & lastly coat with panko/coconut mixture.
Preheat skillet over medium heat. Melt butter then add oil. Once the combo is heated, place the shrimp in the skillet & cook 2-3 minutes on each side until golden brown.
Place cooked shrimp on paper towel then serve with spicy rhubarb sauce. We enjoyed these shrimp as a main course with rice & some steamed broccoli.