http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd?format=rss Tribe.net. Local Connections http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#46e36e7e-f218-4e13-8f23-700f5a4976f2 I thought about stir-frys. Just hadn't had a chance to try it yet. And my husband is a little "afraid" of rhubarb… Wed, 01 Jul 2009 20:55:30 GMT http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#46e36e7e-f218-4e13-8f23-700f5a4976f2 DuckAmuck 2009-07-01T20:55:30Z http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#8c284757-bd18-43c0-a9d5-b4f265f4111f Rhubarb is *excellent* cooked with a braised pork shoulder, and also sliced french cut into any Stir-Fry.... Wed, 01 Jul 2009 15:16:48 GMT http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#8c284757-bd18-43c0-a9d5-b4f265f4111f Maia Alexandra 2009-07-01T15:16:48Z http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#d5b61f18-1551-41fc-8221-ce37fb90de66 That sounds really good. Wed, 01 Jul 2009 00:38:00 GMT http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#d5b61f18-1551-41fc-8221-ce37fb90de66 Sharon 2009-07-01T00:38:00Z http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#8cf3f3ba-6e46-49eb-933d-3ead5c246b18 Found this on the web one day, but I haven't tried it yet. Lentil and Rhubarb Stew With Indian Spices Yield 4 servings Time 40 minutes Mark Bittman Summary Any lentils, including the tiny dark green de Puy lentils from France, will work here, but I prefer orange ones because they are incredibly quick-cooking and nicely colored. Also, I'd stay away from adding other full-flavored vegetables -- I tried both beets and turnips while developing this dish -- because they overcomplicate the nearly perfect marriage of flavors. Ingredients 3 or 4 stalks rhubarb, strings removed, chopped1 cup orange lentils, well washed2rn tablespoons minced ginger1 tablespoon minced garlic4 cardamom pods1 tablespoon mustard seeds2 cloves1 teaspoon cracked black pepper1 dried ancho or other mild chili, optionalSaltChopped cilantro leaves for garnishMethod 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. http://bitten.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/ Tue, 30 Jun 2009 18:19:12 GMT http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#8cf3f3ba-6e46-49eb-933d-3ead5c246b18 redhotred 2009-06-30T18:19:12Z http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#e63b0862-73c6-41c5-a57c-07b8e7f490f7 I've been toying with the notion of trying rhubarb in non-desserts. I haven't actually tried any yet. Last night I cut a small amount into a salad, used my vinagrette dressing – it was absolutely wonderful. Now I'm even more interested in savory cooking with rhubarb. Does anyone have any good NON-dessert recipes using rhubarb? Tue, 30 Jun 2009 13:43:36 GMT http://healthylazy.tribe.net/thread/54cf56e1-f12a-46be-8574-00b274d9e8dd#e63b0862-73c6-41c5-a57c-07b8e7f490f7 DuckAmuck 2009-06-30T13:43:36Z