Sunday, March 05, 2006

Rhubarb meat sauce

This is one of my first attempts with rhubarb. Probably unusual, or maybe not. I have used it as I would use celery, only added a bit more of it. While it cooks, the rhubarb melts completely and makes a nice mixture with the meat and the spices. As always it is very difficult to tell if this works as it depends on your testes. So there is only one way to know it. Try and let me know.

Ingredients: 400gr mince meat, 1 medium red onion, 4 or 5 carrots, 350gr rhubarb, 50gr sugar, 125ml water, 1/2 tsp nutmeg, 1/2 tsp cinnamon, olive oil, salt, pepper

Fry the sliced onion into a bit of olive oil and let it cook until it soften. Add the meat and fry until brown, then add the rhubarb cut into about 2cm pieces, sugar, spices and a bit of water. Finally add salt and pepper and let it cook for about 1 hour. You can serve it with pasta, rice or even cous cous. The choice is yours.


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