In this recipe from Francesca Kookt, lots of Dutch fruit and vegetables come together on your plate. The rhubarb-strawberry compote provides a fresh-sour kick! Do not eat the compote with a bite of the spring stew, it has too strong a flavour for that. But, it is very nice and fresh to alternate. Or to spoon it out after a meal, with or without some low-fat cottage cheese or yoghurt. Of course you can do that too ;).

1. Shell the broad beans together with the kids, super easy and fun to do! You can double dip the broad beans, but you don't have to. We'll leave it out in this recipe. Also clean the green beans by cutting off the ends and then cut the beans in half.
2. Peel the potatoes, cut in half if necessary, and boil them in a little water for 20 minutes until tender with the lid slanted on the pan. Then drain, mash coarsely and keep in the pan.
3. Marinate the cubed chicken thighs in 1 tbsp soy sauce and 1 tbsp soy sauce. Cover and store in the fridge.
4. Meanwhile, clean the rhubarb by removing the green leaves, cutting a piece from the bottom and cutting the stalks into small pieces. Come across any stiff strands when cutting? Then just pull them off straight away, so you don't have to peel the stalks.
5. Put the rhubarb with the cane sugar and a little water in a saucepan. Be really economical with the water, you can always add more if needed. Bring to the boil and simmer on low heat for 10 - 12 minutes.
6. Meanwhile, clean and dice the strawberries, crush the cardamom pods and add both to the rhubarb compote. Simmer for about 5 minutes. Then turn off the heat, stir well until you have a smooth texture, fish out the cardamom pods and leave to cool. You can also make the compote a day in advance, then it will be completely cooled before you eat it. Also handy, make a double recipe!
7. Blanch the broad beans and French beans in boiling water for 5 minutes.
8. Heat a wok and sauté the onion in 2 tbsp olive oil.
9. Spoon the green beans from the pan with a slotted spoon, drain and add to the wok together with the chicken thighs (with the marinade) and stir-fry for about 5 minutes. Season with pepper.
10. Add the bean and chicken mixture to the coarsely mashed potatoes and stir briefly. Serve a scoop of the spring green bean stew on each plate and serve with some rhubarb-strawberry compote.

Tips:

Leftover spring stew? Fry it up the next day or turn it into mashed potato muffins.

In a sealed container, you can store the rhubarb compote for at least 4 days. Also delicious through cottage cheese for breakfast or as a filling for a cake or in muffins.

This recipe is part of week menu 3.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.