Rhubarb-Prune Tsimmes

Name: Rhubarb-Prune Tsimmes
Yield: Yield: About 4 servings
Ingredients: ¼ teaspoon ground cinnamon; 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 (about 2 teaspoons); 2 tablespoons vegetable oil; 1 large onion, chopped (about 2 cups); 1½ cups pitted prunes, halved (or quartered, if large); 1 pound rhubarb, ends trimmed, tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (discard leaves; they can be toxic); 1 cup prune juice; 3 medium carrots, scrubbed (and peeled, if desired) and cut into 1-inch chunks (1½ cups)

Preparation info

Yield: About
4
servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

When it comes to combining foods, I’m not one for hard and fast rules. I’ve been seduced by cheesecake 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 (a sweetened, festive fruit and vegetable stew, with or without meat) of sweet fruits is one-dimensional wit

Ingredients

Side dish
Spring
Gluten-free
Summer
Vegetarian
Jewish

Ingredients

Method