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Recipe: Rhubarb Caponata


Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Rhubarb Caponata.


Recipe: Rhubarb Caponata

Ingredients:

Raisins
1/2 cup celery
1 1/2 cup rhubarb
2 cloves garlic
1 T. coriander
1 T. anise seed
1 T. red chile flakes
1/4 cup red onion
1/4 cup scallions
1 T. chopped mint
1/2 cup olive oil
1/2 cup white wine
1 T. sugar
salt/pepper
Portion of fish or other protein to top Caponata with

 

Directions:

Combine all dried vegetables and whole spices in olive oil. Add sugar and vinegar. Let it cool. Fold in chopped mint, salt, and pepper. Top fish or protein choice with caponata and serve.


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