We started by making rhubarb cordial. Then after draining the cordial we used the content of the sieve into ramekin dishes and topped it up with the almond ginger crumble. (as per the 2nd cookery book)
The Persian Rhubarb chickpea curry was delicious, instead of rice we used quinoa.
Persian Chickpea Rhubarb Curry
2+2+2 Tbsp coconut oil (6 Tbsp total)
2 cups chickpeas
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne
1 tsp salt
2 ramps, sliced thin, greens and whites divided
1 cup parsley, chopped
1 cup mint, chopped
1 cup water
2 cups rhubarb, chopped
2 Tbsp maple syrup
In a cast iron pan, melt 2 Tbsp coconut oil on medium heat. Saute the ramp greens, parsley and mint together until a very dark green, about 4min. Remove from cast iron pan, reserve and add to chickpea mixture below. (can be made while chickpeas cooking).
In cast iron pan, melt 2 Tbsp coconut oil on medium heat. Lightly saute the rhubarb about 5min, stirring often. Reserve and add to chickpea mixture below.
In a large pot, melt 2 Tbsp coconut oil. Add white parts of ramps and saute on medium heat about 2min. Add spices and chickpeas. Continue cooking about 5min, stirring often to prevent sticking. Slowly add water and mix in. Cover and cook on low about 15min before adding mint/parsley/ramp mixture and sauteed rhubarb. Cook another 15 min. Add maple syrup before serving. Salt and pepper to taste. Serve on bed of brown rice.