This stew will probably not be to everyone's taste. However, if you like sour flavors you may find this quite lovely, once you balance the rhubarb's tartness with a little sugar. I made this with homemade chicken stock and meat pulled from the chicken carcass that I used to make the stock so it came together quickly, you could use leftovers from a good quality rotisserie chicken and have it come together even faster.
Make sure that you cook the rhubarb separately before adding it to the stock. If you try to eliminate that step, you will end up with a rather unpleasantly sweet stew.
1 1/2 cups stock
1/2 cup cooked chicken meat
1 cup roasted or poached vegetables (I used the carrots and onions that I used to flavor the stock)
1/3 cup rhubarb, roughly peeled and sliced into 1/4 inch pieces
1 Tbsp thinly sliced sorrel leaves
1/8 tsp turmeric
1/8 tsp cumin
1 tsp sugar
Salt to taste
Place the rhubarb in a pan in one layer. Sprinkle with the sugar, turmeric and cumin and add one tablespoon of water to the pan. Cook on very low heat, keeping an eye on the liquid in the pan and topping it up with a teaspoon of water if needs be, until the rhubarb is tender, but still holds its shape. This will take between three and five minutes depending on the age and texture of the rhubarb.
While the rhubarb is cooking, heat your stock, chicken and veggies in a small saucepan.
As soon as the rhubarb is cooked, lift the pieces out of the pan one by one, leaving behind as much liquid as possible, and place them in a soup bowl. Add the sorrel.
Gingerly pour over the boiling stock, stewed meat and vegetables and stir once to combine. Check for seasoning.
This is a six minute and seven second to the table meal.
Inspiration recipe, here.