I have been looking for ways to use rhubarb outside of the typical sweet desert type recipes. In savory dishes rhubarb takes on a tangy mustard like quality, so far I have found it’s a nice addition when braising meats and adds an interesting element to curries. The spicy earthiness of French lentils is actually quite harmonious with the sharpness of the rhubarb, overall a surprisingly good combination I thought.
1 Onion sliced
2 TBL Butter(or Veg oil)
3 to 4 fresh stalks Rhubarb cut into bite sized pieces
1 cup French(Puy) Lentils
2 cup Veggie Stock
3 springs fresh thyme
A big handful of fresh spring herbs to garnish
Salt to taste.
Method: Use a heavy bottomed sauce pan with a decent fitting lid, its better if its NOT a non-stick pan the onions will colour up better. Over med/low heat, melt butter, add onions, sauté stirring occasionally until onions are caramelized golden brown about 20 mins. Once onions are caramelized in the same sauce pan add rhubarb, lentils, stock and thyme increase the heat to high, as soon as it comes to a boil cover with the lid and reduce heat to low. Simmer on low with the lid on for 40mins or until all the liquid has evaporated and lentils are tender. Adjust salt if necessary. If you are not using homemade stock you probably don’t need to add any additional salt, I find store bought stocks are pretty salty. Garnish with fresh parsley, chives, tarragon, or whatever other fresh spring herbs you have on hand.