This morning I got an e-mail from Arta saying Moiya had dropped by with some rhubarb.
My neighbour has rhubarb and knows I love it. She has told me many times I am welcome to share her plants. Often I do -- usually just to make a little rhubarb sauce to put on my ice cream.
She made some salsa a couple of weeks ago and brought some over to share. It was delicious. Here is the recipe. (English to follow the French -- as we say in government).
Salsa. Faites cuire des morceaux de rhubarbe jusqu’à tendreté avec des oignons et de l’ail émincés, des raisins secs, un peu de miel, du vinaigre de vin rouge et du piment jalapeno. Passez au mélangeur avec des feuilles de coriandre fraîche. Servez avec des croustilles de maïs chauffées au four.
Salsa. Saute pieces of rhubarb just until tender with minced onions and garlic, raisins, a little honey, some red wine vinegar and some pickled jalapenos. Mix with fresh coriander and serve with warm corn chips.
These are the hardest recipes. A little of this, a piece of that, some of this, add a little of that. I am going to try the lentil one first and I am starting with 2 cups of red lentils and going from there. Will report back.
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