R-H-U-B-A-R-B! It’s in Season!!!! And it doesn’t have to be put in every single pudding or cake. Yes, rhubarb can be used in main meals too. Hurray! My lovely mother-in-law brought me a huge stash of the rhubarb from her kitchen garden in Dorset and after much contemplating of what to do with it….. this recipe was born. It’s easy, yummy and super fun to cook. I say, this weekend, give it a go!
I’m all about simplicity, so even though this recipe might ‘look’ complicated, I promise you, it’s not. Here’s what y’all will need!
2 Tbsp. coconut oil
1 Tbsp. cumin seeds
1 Tbsp. cardamom pods
1 large onion, diced
3 garlic cloves, crushed
2 inch piece of fresh ginger, grated
800g butternut squash, cut into 1-inch cubes
5 sticks of rhubarb, sliced
15-20 dried apricots
3 Tbsp. raw honey
handful of flat leaf parsley, to garnish
Start by heating the coconut oil in a large pan. Grind the spices in your mortar and pestle to release the fragrance and add to the melted oil, stir for about 5 minutes. The smell will be divine! Add the onion, garlic and ginger and blend in to the spices for about 2 minutes. Add the rhubarb, butternut squash and apricots and again, blend well with the spice mixture. Next, add the quinoa and 900 ml of water, cover and simmer for 25 minutes or until the quinoa is cooked and the squash is soft. Season with sea salt and black pepper and stir in the honey. Serve with an awesome handful of some delicious parsley!
We all know that rhubarb is great for puddings/desserts/cakes and more. But what if I were to tell you that it also an amazing nutritional addition to your diet! It’s often thought of as a fruit, but guess what… it’s a vegetable! This “plant” contains a fair amount of potassium, vitamin C, Vitamin A, dietary fibre, and calcium. There are also claims of additional health benefits, such as anti-cancer properties, aiding indigestion, lowering blood pressure, diminishing hot flashes, lowering cholesterol, and reports of anti-oxidant, anti-inflammatory, and anti-allergy properties. So dig in!