Some ancient Chinese writings suggested a possible medicinal use of rhubarb. It was brought to America with the early colonists but wasn't used very much until the 1700s. Using fresh rhubarb in this recipe would allow a better texture even though freezing won't affect the taste of rhubarb. Many people associate lentils, another North Dakota crop, with soup, but they also make a nutritious addition to casseroles and salads. Their bland flavor blends well with other ingredients.
Lentils are a good source of protein, iron and some of the B vitamins.
They are an especially good source of folate, a B vitamin that has been shown to help prevent birth defects such as spina bifida. Research has also shown some beneficial effects of folate in preventing cardiovascular disease. Each serving of this recipe has about 275 calories, only 5.3 grams of fat and no cholesterol. It also provides about one-fourth of the recommended iron and a full day's supply of vitamin A, as beta carotene. This recipe is nutritious, tasty and a bit adventuresome.