Time for another Savory Rhubarb application! This time, we decided to use it as a component in chili, and it gave the dish its characteristic sour/bitter flavour as it sauteed and then blended into the sauce. We added a little shredded cheddar cheese (not pictured), and that complemented the rhubarb very well.
We served this with a piece of homemade sourdough bread, but it would probably go very well with corn bread too since the sweetness would blend very well with the rhubarb as well as toning down the heat from the jalapenos a bit.
**If you prefer a (slightly) more traditional chili, try our Rhubarb and Turkey Red Chili.
Time: 1 Hour
Ingredients:
- Ground Turkey
- Rhubarb Stalks
- 1 Can of Cannellini Beans
- Cauliflower
- Russet Potato
- Jalapenos
- Onions
- Apple Cider Vinegar (you only need about a tablespoon)
- Optional: Garlic Scapes (or diced garlic if you haven’t got scapes available). We didn’t plan to use garlic, but then my wife found wild garlic growing in the yard, so we decided to use it.
Method:
- Dice your onion, jalapeno (removing seeds as you wish depending on your desired level of spiciness), and potato.
- Heat some oil in a large pot, and add your onion, jalapeno, and potatoes. Sautee for about 7-10 minutes until your onions turn opaque, and your potatoes just start to soften.
- While your starter veggies cook, wash and cut your rhubarb stalks into chunks about an inch long.
- When your onions and potatoes are ready to move on to the next phase in cooking, add in your rhubarb and apple cider vinegar, and continue to sautee.
- While your rhubarb cooks, dice your cauliflower and garlic scapes (if using), and after a few minutes add them to your chili pot.
- Continue to sautee for a few minutes, and then add in your turkey. Stir to break up the ground turkey and to combine.
- Cook until the turkey is nearly fully cooked.
- Puree your can of white beans (including the liquid that comes with them) in your food processor/blender/Ninja, and then pour it into your chili pot.
- Stir to combine, and simmer with a lid (slightly ajar) for about 30 minutes, stirring occasionally. Sprinkle in salt and/or any additional herbs to taste if you wish.
- Taste test a potato to make sure they’re cooked through (they’ll be the thing that takes the longest in your chili). When they’re ready, you’re done!
- Plate, devour, and enjoy!
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