Featured Food: Rhubarb


Sonoma Lamb and Rhubarb Stew


2 Tablespoons sunflower oil
1 Tablespoon butter
1 Large onion, diced
1 Garlic clove, minced
2 Teaspoons crushed red pepper
2 Teaspoons ground coriander
1 Teaspoon ground nutmeg
4 Cups vegetable stock
1 Teaspoon salt
2 Tablespoons honey
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh mint, chopped
3/4 pound boned shoulder or leg of lamb, cut into large cubes
3 Cups rhubarb, cut into 1inch pieces


Heat the oil in a large pot over medium heat. Add the onions and cook for about fifteen minutes. Add the garlic and cook for an additional couple of minutes. Remove from the pot and set aside. Increase the heat, add half the lamb to the pan and brown all over. Pull out and set aside. Add the remaining lamb and brown as before. Return the garlic, onions and lamb to the pan, add the spices and cook for 1 minute. Add the stock and honey. Cover and simmer gently for about an hour, or until the lamb is tender. Add salt to taste. Saute the rhubarb in a skillet with the butter on medium until the rhubarb is tender, about three to four minutes. Stir the rhubarb into the stew. Scatter with mint and parsley. Serve with your favorite grains.



Recipe by Rachel Crockett