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rhubarb savory recipe
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5 from 2 votes

Unique, quick, and delicious recipe with rhubarb.

Enjoy this savory recipe where rhubarb shines without being laden with sugar. It's simple, quick and easy to cook.
Prep Time7 minutes
Cook Time10 minutes
Total Time17 minutes
Course: dinner, Side Dish
Cuisine: American, anti-inflammatory, French, Mediterranean
Diet: Diabetic, Gluten Free, Vegan
Keyword: asparagus recipes, rhubarb recipes, savory rhubarb recipes, stewed rhubarb
Servings: 2 servings
Calories:
Author: Githu
Cost: $7

Equipment

Ingredients

  • ¼ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • 2 garlic cloves
  • 1 medium red onion
  • 2 tablespoon cold-pressed olive/coconut oil
  • 3 small new green onions (separate the white from the greens)
  • 6-8 slender fresh asparagus (green)
  • 1 cup butter beans or other white beans/chickpeas
  • 4 thin rhubarb stalk (fresh)
  • a pinch of salt
  • black pepper (optional)
  • ½ lemon

Instructions

  • Clean and pat dry the veggies with a kitchen paper
  • Do the mise en place (read the blog post)
  • On a dry heating skillet, toast the seeds till fragrant (3 mins).
  • Add sliced red onion and oil. Stir with a wooden spoon, then cover to cook for 2 mins.
  • Add to the pan the white onions bulbs and the asparagus stems. Cover to cook for 3 mins.
  • Bring in rinsed and drained beans. Stir gently, then cover for 2 mins.
  • Now bring the asparagus shoots (tops), the rhubarb, garlic, and the chopped green onion. Cover to cook for 3 mins; The rhubarb should not cook into compote.
  • Remove from the heat, if the rhubarb is still firm, cover the skillet and leave the steam to cook it for 3 mins.
  • Serve this savory rhubarb as a side dish with rice, quinoa, or on its own. Squeeze the lemon juice on top.

Notes

  • To better appreciate rhubarb, choose thin to medium stalks. Thin stalks will cook very fast, while the thick ones might not cook on time. Cut bite-size pieces that will cook in 2-3 mins.
  • The asparagus shoots/tops can be eaten raw. Therefore, slightly cook them with rhubarb.
  • You can substitute the white beans with chickpeas.
  • The new onion bulbs should be small, if not, cook them a bit longer than the time indicated. You do not have to use all the green onions. 
  • Do not add colored spices like curry, paprika, etc., because they'll alter the vibrant color of the dish!
  • After cooking, do not leave the dish covered for longer than 3 mins, otherwise, the rhubarb will turn into compote!