Rhubarb is a great local food - easy to grow (seriously, I've never known a rhubarb patch to need maintenance of any kind). In fact, I'm often completely baffled by the people who try to sell it at the farmers market or Safeway. Doesn't everyone have a rhubarb patch??
So if you have a rhubarb patch, start raiding it. Here are some great recipes to make use of that spring treasure!
Rhubarb Currant Chutney
This recipe comes from Epicurious and is wonderful on grilled pork chops, tenderloin or sausages. I'm pretty sure you could easily can this and have it for the whole year too.
- 3/4 cup (packed) dark brown sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons water
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons grated lemon peel
- 1 cinnamon stick
- 2 cups 1/2-inch pieces fresh rhubarb
- 1/2 cup dried currants
Dal with Rhubarb
This vegetarian recipe comes from Mark Bittman (of How to Cook Everything fame). It's super fast and very, very boonies friendly due to the use of dried staples and seasonal ingredients. In addition, it's vegetarian so you can help save the world just a little bit. I love it, but it's very gingery and tangy so hubby isn't a fan. However, if you're like me and love a lot of flavour in your food, give this a go!
- 1 cup dried red lentils, washed and picked over
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 4 cardamom pods
- 1 tablespoon mustard seeds
- 2 cloves
- 1 teaspoon cracked black pepper
- 1 dried ancho or other mild dried chile (optional)
- 2 tablespoons cold butter or peanut oil (optional)
- chopped fresh cilantro leaves, for garnish