Name: Rhubarb-Prune Tsimmes
Yield: Yields: about 4 Servings
Cuisine: United States
Ingredients: ¼ cup fragrant honey (floral like lime or orange blossom, or herbal like lavender or thyme, would be perfect); Salt and freshly ground black pepper; 2 garlic cloves, finely chopped (2 teaspoons); 2 tablespoons mild olive or canola oil; 2 cups chopped onion; ¼ teaspoon ground cinnamon; 1½ cups carrots, scrubbed (and scraped if desired), cut into 1-inch chunks; 1 cup prune juice; 1 pound rhubarb, ends trimmed (discard leaves— they can be toxic), tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (4 cups); 1½ cups pitted prunes, halved, or quartered if large

Preparation info

Yields: about
4
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

When it comes to combining foods, I’m not one for hard and fast rules. I’ve been seduced by cheese cake made supernal with a zap of ground chiles, and I adore savory meats, poultry, and even fish perfumed and mellowed by fruits. But unmitigated sugariness makes my mouth say dessert; fruits must have a spicy or tart accompaniment to segue gracefully into a main course. To me, a tsimmes (sweetened, festive fruit and vegetable stew, with or without meat) of sweet fruits is one-dimensional with