Updated: 06/27/2014 9:17 AM
Created: 06/27/2014 8:49 AM WDIO.com
The 10th Annual CHUM Rhubarb Festival is this Saturday. We had Lee Stuart, the executive director of CHUM on the show to talk about all things rhubarb! She prepared a very unique dish called rhubarb khoresh.
The free Festival starts at 9 a.m. and goes until 5 p.m. at 11th Ave. East and London Road. Choose from all kinds of rhubarb delicacies, including hundreds of pies, muffins, crisps, james and jellies. Rhubarb Fest will also feature rhubarb brats and burritos!
Fun and entertainment will include a variety of games and crafts, live musical performances, a silent auction and bucket raffle.
This year's stage performers include Larry Long and his American Roots Revue, Claudia Schmidt and local favorites Jim Hall, Terrance Smith, Riverside Bog Stompers, and Duluth's poet Laureate, Deb Cooper.
For more information, or to help with the festival, visit chumduluth.org
Rhubarb Khoresh recipe:
1.5 lb chicken thighs, skinned
2 onions, peeled and thinly sliced
2 T olive oil
1 t salt
1/2 t black pepper
1/4 t turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
1/4 t ground saffron, dissolved in 1 hot water (can skip)
1 T tomato paste
2 T Fresh lime juice
1 pound fresh rhubarb, cut in 1 inch pieces
Preheat oven to 350
Heat 1T oil and sauté chicken and onions over medium heat about 15 to 20 minutes.
Add salt, pepper, turmeric and 1 c water.
Cover and simmer for 15 min. over low heat. Stir occasionally.
Fry parsley and mint in oil over medium heat for 10 to 15 minutes. Stir occasionally.
Add parsley and mint, saffron if you have it, tomato paste and lime juice to chicken and onions. Mix well, transfer to casserole and put in 350 degree oven for about 30 minutes.
Take out and put rhubarb on top. Cover with foil, with holes for releasing steam. Put back in oven for about 20 minutes or until rhubarb is tender. Don't overcook. You don't want the rhubarb to fall apart.
Adjust seasoning. If too sour, add 1 T sugar.
Serve with rice if you want or as a bowl of stew. You can also use beef or lamb instead of chicken.
(Adapted from Persian Cooking for a Healthy Kitchen by Najmieh Batmanglij)
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