When Life Gives you Rhubarb (Lucky You) Make Rhubarb Ginger Chutney
Always say yes when offered fresh spring rhubarb. I say yes, thus our friends with a rhubarb patch share some of their crimson stalks with us each year. About this time every year I search for and experiment with a new recipe. In the past I’ve made rhubarb crisp, sorbet, rhubarb fruit butter, preserves and chutney. My 2017 response to the query of what to do when life gives you rhubarb. . . is to make Rhubarb Ginger Chutney. It’s mild, chunky, savory, sweet, gingery and tasty enough to eat with a spoon.
What’s a chutney?
As all condiments do, be it a dip, sauce or spread, chutney enhances flavor. Made from fruit, vinegar, sugar and spices, chutney enlivens, enhances and boosts the flavor of whatever you eat with it. Chutneys come in any combination of chunky, smooth, mild or hot. At their best, they maintain a balance of sour, sweet and savory.
Seven ways to enjoy chutney
- Alongside any Indian curry.
- As a condiment in Buddha bowls.
- On the side with roasted or grilled vegetables.
- Spread on a sandwich or included in a wrap in place of mayonnaise or mustard.
- Mixed with yogurt as a dip for crudités.
- As a topping for brie, goat cheese or cream cheese.
- Drizzled atop lentil soup.
Bozeman in late May
On almost every day in Bozeman you can see what seems like forever. Thank you, MB, for taking this beautiful picture a few days ago of the view from our mountain walk. And, special thanks to you for sharing your crimson stalks of rhubarb.
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Class includes lunch and all recipes $65
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Rhubarb Ginger Chutney
Thank you, Canal House Christopher Hirsheimer and Melissa Hamilton for this recipe which I’ve lightly adjusted.
As this is a chutney, do let it sit a day or two before you enjoy it. This allows time for the acidity of the vinegar to mellow. To keep the rhubarb chunky, gently swirl and shake the pan versus stirring the rhubarb with a spoon. Consider making a double batch so you have one jar to enjoy now and a second jar for the freezer to enjoy later.
Naturally gluten and dairy-free.
Makes 2 cups Printer-Friendly Recipe
Total Time 30 minutes
3 ½ cups, trimmed, ½-inch sliced fresh rhubarb (about 1 pound)
½ cup light, local honey
½ cup regular or golden raisins
⅓ cup plus 2 teaspoons red wine vinegar
2 tablespoons balsamic vinegar
¼ cup minced crystallized ginger
1 tablespoon drained capers
Large pinch red pepper flakes
2 twists freshly ground pepper
- Wash, trim and slice the rhubarb.
- In a medium sauté pan over medium heat, combine everything but the rhubarb. Cook, stirring often, about 5 minutes or until the mixture reduces by half.
- Stir in the rhubarb. Cook for about 15 minutes until the rhubarb is tender. While the rhubarb cooks, give a few gentle shakes and swirls to the pan, as using a spoon would break down the rhubarb.
- To mellow the acidity of the vinegar, let Rhubarb Ginger Chutney sit a day or two in the fridge before enjoying it as a topping, spread, sauce or side dish.