Karen Wright: My savoury rhubarb dish that I made at the Rhubarb Festival

Rhubarb, rhubarb, rhubarb!
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Karen Wright writes: Three glorious days in Wakefield over the weekend for the Rhubarb Festival.

The weather could not have been more perfect and Wakefield was alive and buzzing.

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I was busy cooking up rhubarb all three days, Friday and Sunday in the marquee and on Saturday in the Ridings.

Chicken, parsnips and rhubarb with a Middle Eastern flavourChicken, parsnips and rhubarb with a Middle Eastern flavour
Chicken, parsnips and rhubarb with a Middle Eastern flavour

It was a real treat to have catering students from Wakefield College on hand in the marquee to help and great experience for them to be working on stage too.

The dish I made on Friday was a savoury one and lots of people in the audience asked for the recipe so I said that I would share it this week.

I created a dish using spices often found in Middle Eastern food, soft and fragrant rather than fiery and hot.

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I used skinless and boneless chicken thighs, parsnips, honey for sweetness to offset the tang of rhubarb, and the juice of a lime to bring it life.

Karen on stage with catering students from Wakefield CollegeKaren on stage with catering students from Wakefield College
Karen on stage with catering students from Wakefield College

I garnished it with toasted flaked almonds, pomegranate seeds for colour and texture, roasted rhubarb and parsley.

Here is the recipe:

Add a splash of oil and a knob of butter to a frying pan and brown 600g chicken, then remove the chicken to a plate and set aside.

In the juices left in the pan soften a diced onion and add a few crushed garlic cloves and some grated fresh ginger.

Karen Wright on stage at the  Wakefield Rhubarb FestivalKaren Wright on stage at the  Wakefield Rhubarb Festival
Karen Wright on stage at the Wakefield Rhubarb Festival
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Add a teaspoon each of cinnamon, ground coriander, turmeric and sumac, along with a tablespoon of tomato puree.

Return the chicken to the pan. Sprinkle over a couple of tablespoons of plain flour and add 500ml chicken stock. Bring to a boil and then reduce to a simmer.

Next, add 100g diced parsnips and 200g chopped rhubarb.

Keep cooking to reduce the liquid until you have a thick sauce.

Rhubarb, rhubarb, rhubarb!Rhubarb, rhubarb, rhubarb!
Rhubarb, rhubarb, rhubarb!

Season with salt and pepper, add enough honey to sweeten to taste and then squeeze over the juice of a lime.

Enjoy!

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It is quite unbelievable how fast the months fly by – we are in March! We all love spring though and I love to see the beautiful crocuses as I drive past the park. And of course up next are the glorious daffodils.

It is such an uplifting sight and a promise of great things to come.

For more tips and recipes visit https://www.karenwrightbakes.co.uk/