Fruits and roots: Malanga rhubarb medley

Malanga at the store

There are 2 varieties of malanga at the market where I buy it. One is long and skinny, the other looks more round like a potato (with hairy skin). I had some fresh rhubarb, so I thought, I should make some fruits and roots. And that is how the malanga rhubarb medley was born.

Malanga lila at the market
Malanga edo at the market

Preparing malanga

Malanga lila and malanga edo have different colored flesh.

When I started cutting the malanga to make my fruits and roots, I realized that the lila has a pink flesh, and the edo has a white flesh. This was unexpected, and made the dish a little more colorful, pink and white malanga with the brighter colored rhubarb.

Rhubarb

Fresh harvested rhubarb
Rhubarb in the garden

I have red and green rhubarb growing in my garden. Rhubarb season is always around the same time as strawberry season, so usually there are lots of dessert recipes for rhubarb with strawberries. I love strawberry rhubarb crisp. My dad always made a pineapple rhubarb pie.

Lately I have seen more savory rhubarb recipes where rhubarb is used more like a vegetable. With an abundance of rhubarb, and a desire to curb that sweet tooth a little, I think this malanga rhubarb medley recipe meets the challenge.

Malanga rhubarb medley

I will probably share more rhubarb recipes later, but here is my fruits and roots: malanga rhubarb medley. You could really season this any number of ways to achieve the flavor you are looking for. The rhubarb is not sweet in this recipe, but savory. It functions more like a tart celery. Try it with the basic salt and pepper, or spice it up with different curries or even melted cheese.

Malanga Rhubarb Medley Recipe

Malanga Rhubarb Medley

This fruits and roots recipe is more savory than sweet, using the rhubarb as a fruit rather than the usual berries. 

Ingredients
  • 2 cups malanga edo diced into 1/4 -1/2 inch squares
  • 2 cups malanga lila diced into 1/4 - 1/2 inch squares
  • 1 cup rhubarb cut into 1/4 inch pieces
  • 5 cloves garlic pressed through garlic press
  • 1 Tbsp sea salt
  • extra virgin olive oil or oil of your choice for baking
Instructions
  1. Mix cut up malanga, rhubarb and garlic together in a large bowl with sea salt. 

  2. Put in baking dish and drizzle with olive oil.

  3. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 40-45 minutes. Take foil off for last 10 minutes if you want the top layer to get a little crisp.

  4. Uncover and serve as a side dish in place of potatoes or rice. 

Recipe Notes

Malanga is a great substitute for potatoes in almost any recipe. And rhubarb is a great substitute for celery! 

 

I enjoyed the malanga with rhubarb. The kids seem to prefer their rhubarb with the pineapple and strawberries. Let us know what you think.

In the mean time, keep working to increase the diversity in your diet. Summer is the easiest time to find all sorts of different fruits and vegetables that aren’t always around in the winter. Jeremy has some articles coming up about some of these plants.


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