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Ingredients
8 teaspoons vegetable oil
4 medium shallots, cut into ¼-inch dice
⅓ cup peeled and diced ginger
2 tablespoons Madras curry powder
1 cup dark brown sugar
2 ¼ pounds rhubarb stalks, trimmed and cut diagonally into ½-inch pieces
15 medium radishes, halved and cut across into thin slices
Nutritional analysis per serving
41 grams carbs; 224 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 25 milligrams sodium; 3 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, heat oil over medium heat. Stir in shallots, ginger and curry powder. Cook, stirring, for about 6 minutes, or until shallots are limp.
- Step 2
Stir in sugar, rhubarb and radishes. Cover pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.
Private Notes
Comments
Why radishes: what do they add?
I made this with what I had in the house. Used red onion instead of shallots, and did not use radishes, just rhubarb and onion. It was very good as a condiment with pork chops. I will make this again. And I will try to add radishes the next time to see what they do to the flavor and texture.
The shallots don't get limp if you add curry powder at the same time. The whole concoction became too dry so I added a half cup of cider vinegar.
I can rhubarb sauce. Would this recipe be safe for canning
This was originally published in 1987 and canning instructions were included: https://www.nytimes.com/1987/05/24/nyregion/food-rhubarb-can-be-used-in-dishes-as-the-vegetable-it-is.html
I made this with what I had in the house. Used red onion instead of shallots, and did not use radishes, just rhubarb and onion. It was very good as a condiment with pork chops. I will make this again. And I will try to add radishes the next time to see what they do to the flavor and texture.