Well here is an unusual recipe from India that I found on the web while searching for things to do with all the rhubarb growing in the garden. It is quite marvelous and a hit with my vegetarian friends. Mike thinks its flavour is reminiscent of Butter Chicken, and as he says, “That ain’t a bad thing.” However, “Yucky” is the 2.5 year-old vote from Kathryn. Let me know what you think. I would love to hear about your interesting rhubarb recipes.

Lentils Curried with Rhubarb and Potatoes

Ingredients:

1 cup dry “orange” lentils

1 very large sweet potato, peeled and sliced

1 Tablespoon oil

1 cup rhubarb, diced

2 Tablespoons liquid sweetener

1 Tablespoon curry powder

1 teaspoon ginger root, grated

1 teaspoon hot red chili powder

Salt and pepper to taste

1/4 cup shredded coconut

Procedure:

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut.

Serve with chutney and a big bowl of brown rice.

Nutrition:

Total Calories Per Serving: 264

Fat: 6 grams