Okay, I am super excited about Rhubarb and have already waxed lyrical over it’s benefits in the past. But as you know, there is only so much compote you can make and eat. So one day, after harvesting a big bunch of juicy stalks, I thought to myself… “So this is actually a vegetable, but we treat it as if it were a fruit. What would happen if I cooked it as a vegetable??”
I used my trusty side-kick, Google, well actually Ecosia, which is an environmentally conscious search engine, and Voila! It seems people have been using rhubarb as both savoury and sweet entities. I didn’t get the memo!! I was fascinated. I found plenty of recipes and decided to make the Rhubarb Tomato soup as I had all the ingredients on hand. I taste-tested it and I was deliriously excited! It tasted like…..well, tomato soup!! The rhubarb lends a slightly tart, tangy flavour not unlike tomatoes! I taste-tested it on my husband, asking him to guess what was in it…..tomatoes, he said. I was ecstatic!!
At last! Another use for my prolific rhubarb! I was beyond excited! It felt as if I had discovered a distant galaxy most people didn’t even know existed. When I started sharing my new-found information with other gardeners, they were as taken aback as I had been. Why is this not more common knowledge? In the coming weeks, I tried rhubarb in stews, curries and anything else I could add it to. My English HelpXer, Rosie even produced several bottles of Rhubarb BBQ sauce. They all worked brilliantly! My poor husband was subjected to the guessing game each meal time, while I gleefully giggled secretly into my elbow!
So I decided it was high time to share this knowledge. Create a Rhubarb Revolution, so to speak, to enlighten the heathens out there, who never knew what a versatile vegetable/fruit this old fashioned garden staple is!!
Now when a neighbour or friend offers you a basket of rhubarb, don’t turn them down! Grab the offering with gratitude and get cooking! Rhubarb soup with a rhubarb crumble for dessert! I just wish I could find the soup recipe online again to give credit to the creator but unfortunately I can’t. I screenshot the recipe but didn’t have any site name attached. Apologies. I discovered a different one this time, but it wasn’t the same.
- 2-3 Stalks rhubarb, about 250g, chopped
- 2 medium onions, chopped
- 1 TBspn coconut oil or other vegetable oil
- 1 tspn smoked paprika
- 1 tspn sugar
- 5-6 cups vegetable stock
- 1 can diced tomatoes
- 3/4 cup coconut milk
- 1 TBspn chopped flat leaf parsley
- Heat the oil in a big pot, lightly fry the rhubarb and onions till soft, for about 5 minutes.
- Add the paprika and stir, fry for another minute.
- Add the sugar, vegetable stock and tomatoes. Bring to the boil and cook for about 25-30 minutes. I like to use my pressure cooker, makes the cooking a bit quicker at 10-15 mins.
- The rhubarb should be completely soft, then blend it with a stick blender (or you could wait till it cools and whir in a blender).
- Add the coconut milk and heat again. Adjust the flavour with more salt and pepper to taste.
- Serve with chopped flat leaf parsley to garnish. (Serve with some soft warm ciabatta bread for extra taste pleasure)
Go on! Live dangerously! Try your hand at savoury rhubarb dishes, I dare you! You’ll be so pleased you did! I feel like the cat that discovered an endless supply of cream! Grow you Beauties, Grow now!!