Rhubarb is one of my spring-time favorites. It is most often used in desserts, but that tangy flavor goes well into so many other things! I don’t make that many desserts either, so I have to get creative to find ways to enjoy rhubarb. Rhubarb and dates combine to make a rhubarb tagine that is both tangy and fruity!
Tagine is a north african stew that would be cooked in clay pot designed to concentrate flavors. Tagine can be cooked with just about any combination of ingredients, and you can make it with any good pot you have at home. To keep my rhubarb tagine traditional, I use traditional moraccan spices along with raisins to keep the fruity element found in many tagine recipes.
Variations on the Rhubarb Tagine recipe:
- I prefer this dish made with tofu because I think it is more filling. You can also use chickpeas or chicken if tofu is not your thing.
- To make this recipe vegan, use coconut oil or olive oil. I prefer the rich flavor of the butter. Coconut oil will be rich, but will add a distinct coconut flavor to the dish.
- Mix up the flavors in this recipe by trying red or golden raisins in place of the dates.
- If you don’t have whole spices, try substituting with 1/2 tsp cinnamon and a scant 1/2 tsp ground cumin. Watch the skillet closely when toasting because ground spices won’t take as long.
Rhubarb Tagine
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Cuisine: African
Serves: 4 servings
Ingredients
- 2 TBS reduced sodium soy sauce
- 1 lb tofu, pressed, or 2 cans chickpeas, rinsed and drained
- 1 medium onion, chopped (2 cups)
- 1 TBS butter or coconut oil
- 2 garlic cloves, sliced
- 1 tsp minced ginger
- 1 cinnamon stick
- ½ tsp cumin seeds
- ¼ tsp cayenne pepper
- 14 oz can diced, no salt added tomatoes
- 2 cups chopped rhubarb
- 1 cup veggie broth
- ¼ cup chopped dates
- 1 TBS olive oil
- ½ tsp black pepper
- 1 cup dry couscous
- 1 TBS brown sugar
- Parsley, for garnish
Instructions
- Dice tofu to desired size (I like a ½ inch dice), and marinade in soy sauce.
- Meanwhile sauté onion in butter, covering with a lid, until soft and translucent, about 15 minutes. Add garlic, ginger, cinnamon stick, cumin seeds, adn cayenne and cook for 1 more minute, stirring.
- Add tomatoes, rhubarb, broth and dates to the pan and let simmer with the lid off, stirring occasionally.
- Meanwhile heat oil in a large heavy bottomed skillet (I prefer cast iron). Add tofu and black pepper and toss to coat. Cook tofu turning occasionally until evenly browned. If using chickpeas, skip this step.
- Cook couscous according to package directions.
- When the rhubarb mixture is cooked down and water is reduced by ¾, stir in brown sugar and tofu or marinaded chickpeas. Mix until combined and heated through. Serve over couscous and garnish with parsley.
Recipe inspired by Eating Well. This recipe was shared at the Plant Based Potluck, and Healthy Vegan Fridays!
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