Rhubarb rice with bratwurst and/or beef liver

Ingredients for 3 servings:

• 1 ½ kg rhubarb
• 50 g sugar
• a little ginger powder
• ½ bottle of lemon flavor
• some cinnamon powder
• some clove powder
• 300 g brown rice, long grain
• 1 liter of water, lightly salted
• 3 large onions
• 150 g bacon cubes
• 750 g bratwurst, raw, coarse or beef liver
• 5 tbsp, heaped flour for rolling, if desired
• ⅛ liter sunflower oil
• salt and pepper
• n. B. cinnamon sugar
• some mustard, medium hot

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

The dish probably originated in the Hanover area, but has almost been forgotten. The combination of slightly sweet rhubarb rice sprinkled with cinnamon sugar and savory side dishes tastes delicious!

Wash the rhubarb stalks. Trim off the leaf bases and any dry bits at the ends. Cut into bite-sized pieces. Use a sharp knife to avoid peeling off the outer skin. Place in a saucepan, sprinkle with about 50g of sugar, and toss everything together. Let stand for 1/2 hour to allow the rhubarb to draw its juices. Meanwhile, add the unwashed rice to boiling salted water and cook until almost tender. Drain through a sieve. Place the rhubarb pieces in a saucepan and add about 1/8 l of water. Season with cinnamon, clove, and ginger powder, a pinch of salt, and a few drops of lemon flavoring or dried lemon zest. Bring to a boil and reduce the heat to low until the rhubarb pieces have partially broken down. Stir frequently to prevent burning! Season to taste with sugar and a little lemon juice, if desired, but do not oversweeten. Mix enough cooked rhubarb into the rice until the mixture is moist but not too runny. Briefly reheat and keep warm in a covered pot (e.g., under a blanket or blanket (don’t forget the cork coaster!). The rice will continue to cook and absorb some of the rhubarb juice. Brown the bacon cubes and onion rings in a pan with a little oil. Before serving, the mixture can be added to the rhubarb rice or served separately. Now fry the sausages in a little oil on all sides. If you prefer beef liver instead, rinse the slices with cold water and pat dry with kitchen paper. Roll the liver slices in flour, season with a little ground pepper and salt, and fry in hot oil for about 3-4 minutes on each side, depending on the thickness of the slices. The liver should still be tender pink on the inside. Place rhubarb rice on each plate and sprinkle with a little cinnamon sugar. Serve with the meat side dish and, if desired, the fried onion rings with the rendered bacon and a little mustard.