Check out the blog for my project, The Salt Salon. It has the menu and recipes from each month’s events.
A quick note about rhubarb. This week, our CSA fruit share included about 3 pounds of rhubarb from Briermere Farms, and I’ve been contemplating what to do with it. I’ll most likely make a few pints of this delicious Rhubarb-Vanilla Jam from Food 52 that I made last year, but I’m also thinking about savory uses for rhubarb. Rhubarb, in and of itself, isn’t sweet, but it’s most often paired with strawberries in jams, compotes and pies. I found this savory, Indian-inspired recipe for a Rhubarb Lentil Stew last year, and I thought it was brilliant. Usually, I’ll add lemon juice to lentil-based soups and stews to add that bright burst of tartness that balances out the earthy flavor of the legumes. In Mark Bittman’s recipe, the rhubarb provides not only the necessary acidity, but also complex flavor and texture to an already flavorful dish. As with so many of Mark Bittman’s recipes, this one is minimal effort for maximum pleasure. Enjoy!
- 3 or 4 stalks rhubarb, strings removed, chopped
- 1 cup orange lentils, well washed
- 2 tablespoons minced 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 chili, optional
- Chopped cilantro leaves for garnish
- Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.