We are very lucky to get rhubarb given to us from a friend's allotment and after stewing copious amounts, making crumble and other sweet things we decided to give rhubarb curry a go. Based on this recipe for rhubarb and lentil curry it's quite straight forward and makes a delicious vegan meal. We've also made this in the slow cooker before so great if you are short on time.
Here's everything you'll need (sorry it's not all from VG!!)
Veg - rhubarb, leeks, onion, celery, garlic
Spices - cumin seeds, coriander seeds, coarse sea salt, paprika, turmeric
Staples - puy lentils (we used red lentils bought from the hopper at VG), vegetable stock, dark brown sugar, oil, salt, pepper
Fry the onion, leeks and celery until soft.
Crush the garlic, cumin, salt and coriander until they form a paste. Add to the pan with the vegetables, add the turmeric and paprika and cook until fragrant.
Add the rhubarb, lentils and veg stock to the pan and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes.
Stir in the sugar to taste, simmering without a lid for 30 more minutes, stirring occasionally.
Serve with rice or maybe one of these tasty naan breads (available in the shop).