Rhubarb Succotash Recipe

Name: Rhubarb Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over
4
Serve right away warm or stick in the fridge and serve cold later.

kcal

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ears of fresh corn, 4 fat stalks rhubarb about 10 inches long, 2 cups cooked lima bean, 1 smal onion, and more.

Yes, Rhubarb Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Succotash

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