Rhubarb Chutney

I am back after 10 years of busy business travel, the silver lining in COVID-19 is that I now own a farm and enjoying gardening and sharing the love of fresh food with my husband. Here I am again featuring a new vegetable or fruit in season each week and my pick for this week is Rhubarb!

Most of us think of desserts when we hear Rhubarb, like Rhubarb cheesecake or Rhubarb pie. How about those of us with more salty tooth! Today I will share a recipe for savory Rhubarb chutney. I love this one because I can take the tartness in the Rhubarb and it can complement other dishes like steak and tenderloin or simply eat is with sliced baguette with cheese (I vote Brie)

Chutney

·        3/4 cup sugar

·        1/3 cup cider vinegar

·        1 tablespoon minced peeled fresh ginger

·        1 tablespoon ground garlic

·        1 teaspoon cumin

·        1/2 teaspoon ground cinnamon

·        1/2 teaspoon ground cloves

·        1/4 teaspoon dried crushed red pepper

·        4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)

·        1/2 cup (generous) chopped red onion

·        1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)  Store the jar in the fridge until you need it. Before using take it out and let is sit uncovered for 30 minutes as it benefits from airing out before eating.

Bon Appétit!