Up until now, I’ve only used rhubarb in sweet recipes like cakes, jams or icecream. But I really wanted to try adding rhubarb to salty dishes so I asked the readers of my Danish blog and they came up with all kinds of good suggestions. I love how we can share ideas like that!
Rhubarb is actually a vegetable and not a fruit and it’s fairly low in carb. It brings a nice fresh taste to a cooked and spicy meal. In this chicken curry, that works really well. And it’s pretty too! That counts for something, doesn’t it?
SERVES 4 PERSONS (+ 1 LUNCH THE NEXT DAY)
- 600 g boneless chicken breast
- juice from 1/2 lemon
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 tablespoon odourless coconut oil (affiliate link)
- 300 g rhubarb
- 400 ml coconut milk (2 cups)
- 100 ml homemade chicken bone broth
- 1/2 tablespoon Sambal Oelek (less if you don’t want t too spicy)
- salt and pepper
2. Dice the chicken breast and toss them in the marinade. Leave them here for a couple of hours.
3. Clean rhubarb and cut it into small pieces, maybe 1 cm each.
4. Mix coconut milk, chicken broth, Sambal Oelek and salt and pepper ind a bowl.
5. Preheat oven to 170°C/350°F
6. Heat up coconut oil in a frying pan and quickly brown the chicken. Just for a few minutes.
7. Place sliced rhubarb in a greased baking dish and place the chicken on top. Toss them well together. Pour over the sauce and put it in the oven. Bake for 20-25 minutes.
I made a side salad with cucumber, chopped red onion and fresh mint. That was delicious too!