- After searching a while to find a rhubarb recipe that doesn't use cups of refined sugar, my husband and I found this one over at Naturally Ella. Our children didn't care for it but we loved it!
- Ingredients
- Lentils:
- 6-8 green onions, diced
- 1 clove garlic
- Juice from one lime
- 1-2 tablespoons curry powder
- 1 cup brown or green lentils
- 3- 3½ cups water
- ¼ cup fresh cilantro (we left this out of the recipe as we didn't have it on hand)
- water for sautéing onion
- Rhubarb Chutney:
- ¼ cup green onions
- 1 teaspoon minced ginger
- 2 tablespoons apple cider vinegar
- ¼ cup pitted and chopped Medjool dates
- 2 cups cubed rhubarb
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- 2 cinnamon sticks
- 2 tablespoons water
- ⅛ teaspoon red chili flakes (optional)
- Extras:
- Brown Rice
Directions
- In a medium pot, heat water for rhubarb chutney. Add in onions and ginger, cooking until fragrant, 2-3 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until rhubarb and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Remove cinnamon sticks, taste and add seasonings if needed. Remove from heat and let sit until ready to serve. (When cooking with water instead of oil add in small amounts of water to prevent veggies from sticking to pan.)
- To make lentils, follow a similar procedure to that of the chutney. Heat water over medium heat. Add in onions and garlic, letting cook for 2-3 minutes. Next, squeeze in lime juice and add 1 tablespoon of your favorite curry powder (we used just 1-2 teaspoons as our curry powder is quite powerful). Let cook for one more minute to get the curry powder fragrant. Add in lentils and three cups water, bring to a boil, then reduce to a simmer.
- Let lentils cook until tender but not mushy. If you find the lentils are still not tender and most the water has been absorbed, add in a bit more water to reach desired consistency. Stir in cilantro and let cook for one more minute.
- Serve lentils over your favorite cooked whole grain and top with a big scoop of rhubarb chutney.
