Rhubarb is one of the most versatile of the spring crops. If you’ve had your fill of sweet rhubarb variations, like crisp, pie, upside down cake, muffins, syrup, scones…try this tart-sweet and spicy rhubarb chutney. It’s quick and easy to make and adds a whole lot of flavor to savory dishes.I put together a cheese plate with an exquisite triple creme brie, some baguette, crispy crackers, and almonds. The rhubarb chutney added a real flavor punch and some lovely color to the plate. You can use the chutney to glaze grilled meat, such as pork chops or tenderloin. It can serve as a condiment alongside savory meat-filled pastries, or even with your morning bacon and eggs.
I wouldn’t hesitate to offer this flavorful condiment with burgers (it’s really good with pork or lamb burgers). Grilled, firm fish such as mahi-mahi or cod pair really well with the zestiness of chutney too. You might even make a barbecue sauce from your chutney and glaze a big batch of baby back ribs. Rhubarb chutney can fill in for cranberry sauce when you’re serving chicken, turkey , and duck. Try it with game meats, like venison, for a real taste treat.
Make a batch of chutney soon, before the rhubarb disappears from the markets. You will have the flavor and color of spring’s best crop to enjoy with your summertime meals.
A sweet-tart and spicy chutney of rhubarb, onion, ginger, raisins, and spices. The perfect savory condiment to partner with cheese, meat, fish, and eggs.
- 3/4 cup granulated sugar
- 1/3 cup cider vinegar
- 1 tablespoon peeled, minced gingerroot
- 2 teaspoons granulated garlic
- 3/4 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon crushed red pepper flakes
- a pinch cayenne pepper
- 3 generous cups 1/2-inch cubes of rhubarb (about 1 1/4 pounds)
- 1/2 cup finely chopped red onion
- 1/3 cup golden raisins
- Kosher salt, to taste (start with 1 scant teaspoon)
Combine the sugar, vinegar, and spices in a heavy 3 1/2 quart saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the rhubarb, chopped onions, raisins, and salt, and cook until the rhubarb is tender and the mixture is somewhat thickened. This will take about 10 to 15 minutes. Don't overcook; you want the rhubarb to be recognizable.
Adjust the seasoning with salt and/or hot pepper to your taste, then allow the mixture to cool. Store in a glass or ceramic container, or portion into small jam jars. Cover tightly and refrigerate for up to 2 weeks.
Use your savory-sweet chutney as a condiment with cheese, meat, fish, poultry and eggs. You can find the original recipe here, at Epicurious.com. Enjoy!