Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
This was easy to make and my husband, who cooks for a living, said it’s excellent! The mix of tastes was complex and yummy!
I have made this many times for vegans and omnivores–universally it’s a favorite (I leave out the sugar). Quick and easy to make. The recipe sounds strange but the flavors meld beautifully–even better day 2.
It really sounded interesting, but I made this and could not eat it. To my palate, the flavors did not go well together. Maybe onion and rhubarb don’t mix? Not sure. I know this recipe has good ratings, but I wanted to make sure that, if you think this combination is only “interesting”, and you have all the ingredience on hand, maybe that’s not a good enough reason to try it.
5-6 mins from raw in the instant pot
Left out the sugar
Great recipe thank you.
Did you do natural release or quick release or a combo?
Did someone say fresh and filling? This is one lively bowl of goodness!