Glazed Turkey Breast with Rhubarb Apricot Chutney
Rhubarb is one of those vegetables (yes, it's a vegetable) that is just confusing. It looks like celery, it's considered a vegetable but everyone pairs it with strawberries, it's red and the leaves are poisonous-bottom line is, people just don't know what to do with it. I personally love rhubarb, the tart and sweet flavor of it, and because it's so seasonal and therefore hard to get -when I see it I grab it. This time my sister had some leftover and donated it to me. I was making a turkey breast for Shabbat and was trying to come up with a less overused and boring accompaniment to the traditional cranberry sauce and I thought of this. The rhubarb and apricot produce the same sweet and tart flavor that cranberry sauce does but instead tastes fresh especially with the little hint of spice from the ginger and clove. This would be perfect actually for Thanksgiving but in Israel you cant get rhubarb then although in America they sell it frozen year long. I glazed the turkey with some of the sauce to give it great color and to add flavor to the meat itself and my husband could not get over how good this was. Move over Ocean Spray- turkey has a new best friend!!
For the Sauce:
6 stalks of rhubarb, sliced
1/4-1/3 cup sugar (depending on how tart you want it)
1/3 cup water
1/4 tsp ginger
1/4 tsp cinnamon
1 tsp corn starch
2 tsp water
To prepare the apricots, make an "x" mark with your knife at the bottom of each apricot. Place the apricots in simmering water for 2 minutes and then remove. This will let you get the skin off easily. Peel the skin of the apricots and chop them into pieces. Place the apricots, chopped rhubarb, sugar, water and spices into a sauce pan and let it cook for about 15 minutes or until the rhubarb starts to fall apart. Mix the water and cornstarch in a cup and pour it into the pot. Let it cook another 3 minutes until it thickens. Reserve 1/4 cup or so for the turkey.
For the Turkey:
1/2 of boneless and skinless turkey breast
salt, pepper, garlic powder, paprika
1/4 cup reserved sauce (see below)
2 Tbl brown sugar
Season the turkey breast with the spices, cover with foil and bake at 350 for about 35 minutes. Uncover, spread the sauce over the turkey, sprinkle on the brown sugar and bake another 10 minutes until it is nicely glazed. Serve with the extra sauce.