One of the early signs of Spring in the garden is the appearance of rhubarb. Most people think this is a fruit but it is actually a vegetable, a very versatile food. For instance, I recall one of my friends telling me about her mother's yummy yogurt and muesli dip to eat with young raw rhubarb sticks and putting stewed rhubarb on top of her cereal. Rhubarb sticky cake and rhubarb crumble are amongst other traditional favorite sweet desserts you can make. This month’s recipe though, is for something a bit different; a savory dish of rhubarb with lentils and potatoes.
Rhubarb with Lentils and Potatoes
225 g lentils cooked or tinned
2-3 medium potatoes peeled and sliced
1garlic clove
a pinch of salt
225g rhubarb sliced and about 200ml stock
50g sugar
Simmer potatoes with cooked lentils until potatoes are tender, remove from heat and drain. Simmer the rhubarb in stock until tender add sugar and salt to taste. Finally mix with the potatoes and lentils and heat thoroughly, serve hot with rice or bread.
To prepare the cooked lentils: Soak dried lentils overnight and then simmer
in water for about 50 minutes or until tender, or cook in a pressure cooker
for five minutes.
Recipe provided by HEAT (Hungerford, Enviromental , Action, Team) www.hungerford.uk.net/HEAT/