Iowa Public Television


Recipe: Rhubarb Caponata

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

Recipe: Rhubarb Caponata


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
Portion of fish or other protein to top Caponata with



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.

Tags: documentaries Iowa Iowa Ingredient: Recipes Lincoln Cafe Matt Steigerwald Mount Vernon recipes rhubarb Rhubarb Caponata
» View ALL Iowa Ingredient Tags


blog comments powered by Disqus

Comment Policy

Iowa Public Television encourages conversation and debate around issues, events and ideas related to program topics.

  • The editorial staff of Iowa Public Television reserves the right to take down comments it deems inappropriate.
  • Profanity, personal attacks, off-topic posts, advertisements and spam will not be tolerated.

Find out more about's privacy policy and terms of use.