Searching for inspiration on how to incorporate rhubarb into savory meals, I was excited to find a recipe for a rhubarb curry, from Lynn of Scissors and Spice. Of course, I couldn’t help playing around a fair amount to adapt to what I had on hand. I was very pleased with how it turned out, intensely flavorful, the strong tang of rhubarb the perfect counterbalance to the pungent blend of spices, the sweet tenderness of onions and sweet potatoes, and the earthiness of spinach. If you aren’t quite as in love with intense sour, using just a couple stalks of rhubarb should tone it down to a more subtle twang.
The sourdough flatbread, from Kristen of Smithspirations, was delicious straight off the pan and perfect for scooping up the curry — though sourdough with a tart curry was pushing even my love for sour a bit far. Ridiculously simple and easy to throw together the dough, let rise overnight, and cook on the skillet. I did find it a bit challenging to stretch each ball out. They were quite uneven and prone to tearing. It also takes quite a while to get through cooking the batch, even using two burners. I wonder if kneading the dough a tad before the second rise would make a difference, and I suspect that leaving them close to four hours during the second rise resulted in over-proofing that contributed to some of the textural challenges. I also wonder whether it might be possible to bake them in the oven rather than in a pan, to streamline the process a bit. Sounds like I’ll have to experiment more with this recipe soon. It’s great to know that even casually stirred together and neglected, this still makes a tasty and versatile bread, even if there is room for improvement.
Rhubarb & Sweet Potato Curry
1 chopped onion
2-6 stalks rhubarb (to taste, six was rather sour), coarsely chopped
1 sweet potato, cubed
A teaspoon or two minced fresh ginger
1/2 to 1 teaspoon cumin, cardamom, salt, and ground chilies (to taste)
A few cups coarsely chopped spinach (or whatever greens you have available)
1 small can (or equivalent) cooked garbanzo beans
Saute onion for a few minutes in oil, until soft and translucent. Stir in sweet potatoes, then cover after a couple minutes and let steam, stirring occasionally, for about five minutes, until just begins to soften. Stir in rhubarb and cover again, stirring occasionally, for a few more minutes until begins to soften, then stir in ginger, spices, and spinach. Let simmer a few minutes and spinach wilt, then stir in garbanzos and cook until flavors melded and heated through. Enjoy!
Makes 16 small flatbreads
3 1/2 – 4 cups whole wheat flour (I ended up needing only 3, and still having to add water, perhaps because I was a little short on starter)
1 teaspoon salt
1 cup sourdough starter
1 cup water
2 tablespoons oil
Combine 3 cups flour and the salt, then separately mix together starter, water, and oil in a small bowl. Gradually pour the slurry into a well in the center of the flour mix, stirring into a moist dough. Work in additional flour, no more than 1/4 cup at a time, to form a moist, slightly sticky dough. (I ended up needing only 3 cups flour and to add a little water instead.) Shape dough into a ball and place in a greased bowl to rise, overnight or for 8-12 hours. Gently deflate dough, turn out onto a greased baking sheet, divide into 16, shape each piece it a ball, and leave to rise 30 minutes to 2 hours. Heat an un-greased skillet or two over medium heat. Press and stretch each ball into a round disc, cook for a couple minutes until top no longer looks moist, then flip and cook the other side for a minute or two. Then stretch and cook the next flatbreads in the same way, and so on. I imagine herbs, seeds, or sides could make for countless delicious variations on this theme!