x

Newsletter Up In Smoke

Get Raichlen's list of 35 must visit restaurants plus weekly recipes and tips straight from Steven Raichlen!


Menu

Asia

Rhubarb Tkemali (Georgian Rhubarb Sauce)


Print

Rhubarb Tkemali (Georgian Rhubarb Sauce)

Recipe Notes

  • Yield: Makes 2 cups; enough to serve 8

Ingredients

  • 1 pound rhubarb, trimmed and cut into 1/2-inch slices
  • 1 cup cold water
  • 2 tablespoons fresh lemon juice, or to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon coarse salt (sea or kosher), or more to taste
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons finely chopped fresh dill
  • 1/2 teaspoon sugar, or to taste

Recipe Steps

Step 1: Combine the rhubarb and water in a heavy nonreactive saucepan and cook, uncovered, over medium heat until the rhubarb is soft and mushy, 8 minutes.

Step 2: Stir in the lemon juice, oil, garlic, coriander, salt, and pepper flakes and simmer for 3 minutes. Transfer the mixture to a food processor and process to a smooth puree. Return the puree to the saucepan and stir in the cilantro and dill.

Step 3: Continue simmering the sauce until thick and flavorful, 3 minutes. Correct the seasoning, adding salt or sugar to taste; tkemali should be highly seasoned and tart (but not unpalatably sour). Let cool to room temperature and serve. Refrigerated, the sauce will keep for at least 1 week.

Recipe Tips

Our thanks to the sponsors of Project Smoke Season 3:


Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.