With rhubarb in season right now, I knew I had to make something with it.
Many of you have probably never experienced rhubarb outside of rhubarb pie, but I wanted to go the opposite direction with something savory. I stumbled upon this recipe that I got from Tanya Petrovna at Native Foods Cafe. It was awesome! Almost like a sweet and sour type sauce. It was unexpectedly delicious! This was a great way to enjoy this super sour veggie!
Brown Rice Bowl with Hot and Sour Rhubarb Sauce
What you Need:
precooked Brown Rice
Tofu, cubed and sauteed in a pan with a little olive oil, salt and pepper
toasted cashews or pine nuts
green onions thinly sliced
squeeze of lime
Hot and Sour Rhubarb Sauce:
1 lb. of rhubarb, cut into 1/2 inch pieces
2 inches of fresh ginger, peeled and chopped in 1/4 inch pieces
1/2 tsp red chili flakes
3 cloves of garlic
2 Tbsp of sweetener of choice
3 Tbsp soy sauce
Blend all ingredients in a blender until well blended and smooth. Then place in a pot, and simmer on low for about 2 minutes.
On a plate place some brown rice, spinach cabbage, and tofu. Add some Hot and Sour Rhubarb sauce on top, and then garnish with cashews, cilantro, green onions, and a squeeze of lime.