I don't know about you, but rhubarb has always scared the bejesus outta me.
Um, yes, please excuse the shoddy photo, I was part of the early morning crowd at t'market and didn't want to hold the queue up.
I have two distinct memories of rhubarb, both of which have put me off trying it for years.
Memory one - Rhubarb crumble and custard, school-dinner style.
I was quite a fussy eater as a child, there were a few things that I stubbornly decided that I did not like.
Rhubarb crumble was one of them. Yes, I'm pretty sure I've never actually tried it..! But the image of it there, with its weird pink ooze slopping out, topped with lumpy yellow custard just did not appeal to me.
Memory two - Overgrown rhubarb monster in the back garden
Gardens are a place of joy for most children, sure, but in every garden, there is always one bit that you're scared of. Maybe the edge of the pond, a big old tree with a menacing face, or a dark cobwebbed corner of a shed.
For me, it was right at the back of the garden by our greenhouse. To the side of it was a narrow path leading even further back. But no, it was not this that I feared. It was the monstrosity of rhubarb that stretched out over this path, their giant toxic leaves threatening to cloud anyone who dared to walk through.
Ok, so that's an exaggeration of course, but that's what went through my mind as a child. The rhubarb was there when we moved in, and since my parents were not really into rhubarb, it was just left to its own devices.
*shudders*
Anyway. Now that I'm a bit more grown up, I figured it was time I just got over it. But I've had to do it in baby steps. Which, as a first step, means chopping it up small and hiding it in something else.
In this case, these Fearless Rhubarb Turkey Burgers! Mushing rhubarb up into mince and stuff is perhaps a bit of a cop-out, sure. But I didn't want to just start chomping on it raw like a stick of celery!
250g lean turkey mince
1 tbsp soy sauce
1/2 tbsp honey
50g rhubarb, finely diced
75g breadcrumbs
2 spring onions, finely chopped
1 egg, beaten
1 tbsp olive oil
1) Mix the turkey with the soy sauce and honey in a large bowl. Leave to marinade for 15 minutes.
2) Add in the rhubarb, breadcrumbs and onions, followed by the egg, mixing together carefully.
3) Shape the mixture into 4 burgers. Add the oil to a medium-hot pan, then cook the burgers for about 4-5 minutes on each side, until cooked through.
4) Serve in burger buns and fresh salad, or with some boiled potatoes and veg.
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