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Categories:Viewed: 72 - Published at: 2 years ago
Ingredients
- 2 ears of fresh corn
- 4 fat stalks rhubarb about 10 inches long
- 2 cups cooked lima bean
- 1 smal onion
- 1 fat juice tomato
- Handful fresh parsley
- 2-3 tablespoons red wine vinegar
- salt and pepper
- Splash olive oil
- Splash water
Method
- Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft. If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.
- While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks. Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.
- Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
- Serve right away warm or stick in the fridge and serve cold later.
