Rhubarb With Asparagus And Mushrooms

By Barbara Kafka

Published May 19, 1998

Total Time
30 minutes
Rating
4(27)
Comments
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Featured in: Don't Typecast Rhubarb As Dessert

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Ingredients

Yield:4 servings

  • 2 tablespoons vegetable oil

  • 1 tablespoon toasted sesame oil

  • 1 pound asparagus, woody stems snapped off, remaining portion peeled and cut across into 1 ½-inch pieces

  • ⅓ pound oyster mushrooms, trimmed and cut lengthwise through the stem into 2 pieces for small clusters, or 3 pieces for large

  • 4 medium stalks rhubarb, trimmed and cut across into ¼-inch pieces (about 2 cups)

  • ½ teaspoon kosher salt

  • ½ teaspoon sugar

  • Lots of freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 144 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 5 grams fiber; 247 milligrams sodium; 4 grams protein; 4 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

  1. Step 1

    In a large straight-sided frying pan, heat the vegetable and sesame oils over high heat until shimmering. Stir in the asparagus and oyster mushrooms. Cook, stirring, for 2 minutes. The bottom of the pan will begin to brown.

  2. Step 2

    Stir in the rhubarb. It will create enough moisture for the food not to stick or burn. Cook, stirring, for 3 more minutes. Remove from the heat and stir in the salt, sugar and pepper. Let sit for 5 minutes before serving.

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Ratings

4 out of 5
27 user ratings
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Comments

Lisa

Very good as a quick spring meal. Made exactly as written. Served with soba noodles tossed with sesame and Chili oil. Nice to have some different flavours with very little effort

Dana

This is good. The rhubarb is subtle - adds just a little tanginess.

Maha

Sadly, this didn’t work. The rhubarb was simply too bitter.

Lisa

Very good as a quick spring meal. Made exactly as written. Served with soba noodles tossed with sesame and Chili oil. Nice to have some different flavours with very little effort

Dana

This is good. The rhubarb is subtle - adds just a little tanginess.

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