Rhubarb & Dandelion Curry

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Rhubarb & Dandelion Curry

For me, spring isn't just a date on the calendar; it's a feeling that rushes in with the sight of rhubarb and dandelions. Those vibrant stalks of rhubarb and the cheerful blooms of dandelions announce the arrival of a new season like nothing else. It's like nature's way of saying, "Hey, winter's officially out, and it's time to celebrate!"

Now, I get it. For some, dandelions might be the bane of their existence, and rhubarb's tartness might send them running. But not me. No, I see these two as the ultimate symbols of spring's abundance, beckoning me to get creative in the kitchen.

So, I set out on a mission: to combine these quintessential spring ingredients into a savory dish that would surprise and delight. And let me tell you, what I came up with is a game-changer. It's become a family favorite in our household, loved for its unique blend of flavors and the way it captures the essence of spring in every bite.

Let me share this recipe with you, and I promise, you'll never look at rhubarb and dandelions the same way again. Get ready to fall in love with spring all over again with each savory spoonful of this delightful dish!. 

Hooray for spring! Let's eat! 


Rhubarb & Dandelion Curry 

Ingredients:
- 1 tablespoon Vegetable Oil
- 2 Large White or Red Onions, finely diced
- 1 cup Rhubarb, very finely sliced
- 1 and 1/2 tablespoon Garlic Powder 
- 2 tablespoons Garam Masala
- 2 teaspoons Cinnamon
- 2 teaspoons White Sugar
- 1/2 teaspoon Cayenne Pepper
- 1 and 1/3 cup Split Red Lentils
- 6 cups  Beef or Vegetable Stock
- 3 cups Dandelion Greens (or use spinach, arugula or other bitter greens)
- Approximately 1/2 cup Fresh Green Onions, roughly chopped

Instructions:
1. Heat oil in a pan, add onions and saute until browned.
2. Add rhubarb, spices, and sugar, and cook for a minute.
3. Pour in lentils and stock, simmer covered for 13-15 minutes until lentils are cooked and sauce thickens.
4. Season, stir in dandelion greens and green onions, and cook until wilted.
5. Serve immediately.

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