Forced Rhubarb Grain Bowl With Freekeh and Chili Ginger Drizzle

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Forced Rhubarb Pilaf Grain Bowl

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

If you’ve only ever had rhubarb in sweet recipes, then let me show you this really simple way of having them savoury. They bring a tart pop of spring to this freekeh pilaf and the ginger, orange and chilli dressing really compliments the sweet fruitiness.

Ingredients

• 4 forced rhubarb stems
• 100g cavolo nero, kale or any other dark leafy green
• 200 freekeh (or swap for another nutty whole grain)
• 1 x 400g tin of chickpeas
• 4-5 tbsp soya yoghurt

Ginger, chili and orange dressing:

• 1 large orange
• 1 birds eye chili
• 50g ginger
• ½ tsp fennel seeds
• 3 tbsp agave or maple syrup
• 2 tbsp olive oil

Instructions

1. Cook the freekeh or your chosen grain according to package instructions. Drain and return to the pot.
2. To make the dressing, peel and julienne the ginger and finely slice the chilli (remove the seeds if you prefer less heat). Heat 1 tbsp of olive oil in a frying pan over medium-low heat, then add the ginger, chilli, fennel seeds, and a pinch of salt. Sauté for 3-5 minutes until the ginger has softened and the fennel seeds are fragrant, but take care not to let the chilli crisp up.
3. Add the agave, stir, then add the juice of half the orange, another tbsp of olive oil, and a little more salt. Stir over very low heat until slightly thickened.
4. To steam the kale, add about 1 cm of water to a pan or pot with a lid and bring to a boil. Tear the leaves from the tough stems and add them to the water with a pinch of salt. Steam for 5 minutes until just softened, then drain and add them to the freekeh pot along with the drained chickpeas, some olive oil, salt, and pepper.
5. To flash-fry the rhubarb, slice it on the diagonal into 3-4 cm pieces. Heat a little olive oil in a pan over medium-high heat and fry each piece for 1 minute on each cut side. Only fry them on the white, cut side so that they retain their beautiful pink colour.
6. To serve, spoon the freekeh mixture into bowls and top with the rhubarb. Dollop over the soya yoghurt, drizzle generously with the ginger-orange dressing, and finish with plenty of orange zest and a squeeze of juice from the remaining half of the orange.