Rhubarb Chutney


Originally posted by Jess – June 25, 2015

imageLooking for something tasty to do with your rhubarb but getting a little overloaded with dessert options?  If not, check out these Sour Cream Rhubarb Squares from a post back during the cold winter months (rhubarb freezes nicely).  If you are looking for a dessert alternative for your rhubarb, why not try this chutney?  It is adapted from an old version of a Williams-Sonoma cookbook called “Spring”.

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Start with 6 tablespoons of red wine vinegar, a dash of ground cloves, a more generous dash of ground ginger (I substituted about 3 gratings of a large piece of ginger that lives in my freezer), and 1/4 cup of raisins (golden preferred but regular are just fine, too).  Bring the mixture to a boil in a small saucepan, then reduce to a simmer for about five minutes before adding in a generous 1/2 pound of rhubarb, trimmed and cut into 1-inch pieces.  

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Cook for about another 20 minutes, or until the rhubarb softens and the liquid is almost evaporated.  

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Cool and serve.  It will be most pungent if served the same day, but I’m going to let the flavors mingle for a spell before serving.  Stay tuned!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.