Rhubarb-Spinach Curry (Sabzi Rawash)

In the west we almost always use rhubarb in various sweet dishes and desserts.  But in its central Asian center of origin it is also used in various sweet/sour savory foods as well.  The following Afghani recipe, adapted from one presented in the 1990 Indian Vegetarian Cookbook by Pat Chapman is an excellent example.  While the thought of using rhubarb in a spinach curry may sound a bit odd, please give it a try.  It is really wonderful and will open your horizons for use of rhubarb in the kitchen forever. 

¼ cups canola oil
1 tablespoon crushed garlic
1 tablespoon onion paste
4 teaspoons cumin seed, in all
½ teaspoon charnuska seed
1½ cups rhubarb, washed and cut into ½” slices
1½ pounds spinach, washed and chopped
1 tablespoon jaggery or brown sugar
2 tablespoons cilantro, washed and chopped
1/8 teaspoon cayenne pepper 
salt to taste

Heat oil over medium-high heat until almost smoking.  Add in the garlic and onion and stir-fry for 3 minutes.  Add in the cumin and charnuska seed and continue stir frying for another 2 minutes. 

Add in ½ cup water and when it begins to simmer add in the rhubarb.  Cook for 10 minutes, adding more water as necessary to keep the onion, garlic, and spices from sticking to the pan bottom.  Add in the chopped spinach and continue cooking until tender, about 10 minutes.  Add in the sugar, cilantro, cayenne and salt and continue cooking for a final 2-3 minutes.  Remove from heat and serve immediately. 

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