I usually associate rhubarb with sweet things, either in a pie, pudding, jam, compote and so on; loaded with lots of sugar to balance its sour flavour. Going through a magazine the other day I found a savoury recipe which immediately got me dying to try it. The article mentioned this stew is common in Persian cuisine, and having spent some of my childhood in Iran, I was intrigued. I hadn’t heard of it before. So, you can imagine rhubarb was the first thing I bought the next day! After patiently waiting for it to cook, and then photographing the final dish, I was blown away by how delicious it was. Really really good! Savoury rhubarb, no added sugar, sour casserole, well.. I’m a new fan! Continue reading →