Rhubarb season usually ends in June ’round these parts, but for some reason the rhubarb survived in my garden until very recently.  Sadly, there wasn’t enough to make a pie. But I found a recipe for  red lentils with rhubarb in Mark Bittman’s How to Cook Everything Vegetarian.  I’ve changed the spices a bit and added onions and carrots, but give Mr. Bittman total credit for the idea of adding rhubarb – something that would have never crossed my mind!  The rhubarb is delicious here, but fairly subtle, so don’t go worrying that it’s going to be too sour.  Served on brown rice with a dollop of nonfat yogurt, this makes a superb – and very nutritious – supper.

If rhubarb isn’t still in season is over where you live, you can leave it out and you’ll still have a nice simple dal.  Or think of another tangy addition of your own – tomatillos, anyone?

Red Lentil Dal with Rhubarb

2 cups dried red lentils, rinsed
2 tablespoons canola oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1” piece ginger, peeled and minced
1 fresh jalapeno or Serrano pepper, minced
2 large garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon black pepper
Small pinch cinnamon
1 medium onion, diced
2 small carrots, diced (about 2/3 c.)
3 stalks rhubarb, diced (about 1 ½ cups)
½ teaspoon salt

Heat the oil over medium heat in a dutch oven or large saucepan. Add the mustard and cumin seeds and cook for 1 minute. Add the ginger, hot pepper, garlic, coriander, turmeric, pepper and cinnamon, and cook for 1 minute more. Add the onions and carrots and cook for 3-4 minutes, stirring constantly.

Add the lentils, rhubarb and 6 cups of water. Bring to a boil, reduce heat and simmer until lentils and vegetables are tender, about 20-25 minutes. Add salt to taste halfway through cooking time. If the dal gets too thick, add a little extra water.

Serves 6

I’m a big fan of using dried fruits and nuts in salads, but the combination always needs to be offset by something tangy or savory. In this grain salad recipe, the vinegar, mustard and scallions do the trick.  It’s most delicious at room temperature, making it an ideal dish for a picnic – or for lunch at your desk for that matter.

Farro is a seriously underused whole grain, at least outside of Italy.  Admittedly, it isn’t readily available in most U.S. supermarkets, but you can find it at many natural foods stores, or on Amazon.  And if you don’t have any on hand, the recipe below is also good made with barley.

Fruity Nutty Farro Salad

2 cups farro
6 cups water
½ cup freshly squeezed orange juice
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar (use gluten-free vinegar if you prefer)
½ teaspoon Dijon mustard
½ cup extra virgin olive oil
2/3 cup sliced almonds or roughly chopped pistachios, toasted
2-3 scallions (depending on size), sliced
2/3 cup dried whole cherries, preferably unsweetened
1/3 cup chopped flat-leaf parsley
Salt and black pepper to taste

Toast the nuts and set aside. Soak the farro in a bowl of water for 30 minutes, then drain and place in a medium saucepan with water to cover by 1 inch. Cook until tender but still quite chewy, anywhere from 25 to 45 minutes depending on the brand of farro. Drain well and put in a serving bowl.

In a separate bowl, mix the orange juice, vinegars and mustard, then slowly whisk in the olive oil. Pour over the warm farro and stir to combine. Let cool for 20 minutes or more, then add the remaining ingredients. Season to taste, but be cautious with the salt as it can overwhelm the delicate sweetness of this dish.  Add a bit of extra balsamic vinegar if needed to balance the flavors.