This lunch may not look pretty but some of it was delicious. For this meal I tried something new for me, I made savory food with rhubarb. This is a continuation of my series of featured ingredient lunches. I have many more planned for the upcoming months. Hopefully they will be more attractive than this one.
I grew up with rhubarb in my family garden. It was also in my Grandparents garden. In the spring we often had rhubarb and strawberry desserts. When I married my husband and I moved to a rural area, my mother-in-law was surprised that I had experience with rhubarb. Maybe it is an unusual ingredient for people to use. I never had to buy it from a grocery store but I occasionally see it there. I usually have a stash in my freezer. I wash it, cut into about 1 inch pieces and freeze in freezer bags.
Please tell me in the comments if you have ever tried rhubarb.
Left Side: Indian Spiced Lentils with Spinach and Rhubarb – I loved this recipe but I did make a few changes. I did not use the mustard seeds, used frozen ginger, and omitted the raisins and cilantro. I will definitely make this again! But I love Indian food.
Top Right: Rhubarb Apple Salad – this was not my favorite recipe in this meal but it was sort of fun to eat rhubarb that was not in a dessert. If you do not like tart, this is not for you but if you enjoy sweet (apple) and tart (rhubarb) try this.
Bottom Right: Sour Cream Rhubarb Coffee Cake – the batter was thicker than I expected but it worked out and my husband and 12 year old nephew loved this cake.