not sure how, but some how or another Jason
went from chicken livers to rhubarb, so now I’m thinking about
fine pie, especially with strawberries or blueberries. I’ve also
had good luck with strawberry/rhubarb crisps or crumbles. Up the topping
over what you’d use for apples, since rhubarb gives off a lot of
absolute favorite rhubarb thing is a Persian lamb (or beef) and rhubarb stew (or
“khoresh”). Truly amazing. Take some cubed lamb or beef
and brown it with onions, then add some cinnamon, preferable true
cinnamon from Penzey’s or your
favorite serious spice source. Add water or stock to cover and then
simmer until the meat is tender. Then add some cut up rhubarb, and lots
of parseley, like a bunch worth or more, and some fresh or dried mint and salt
& pepper to taste. Cook until the rhubarb is just tender, then serve
up with Persian saffron rice.
amazing. It’s worth getting the good cinnamon for, and some quality
mint. I use dried Bulgarian spearmint, also from Penzey’s.
some other really great Persian meat/fruit combinations, like chicken and
pomegranate, and beef w/ peaches. Check out Najmieh Khalili
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
for all this and more. It’s my favorite Persian cookbook. I
have a couple others that I can’t think of titles for right now.
Maybe it’ll come to me.