Rhubarb was all over the farmer’s market this weekend! I bought a couple of large bundles to experiment with this week. Rhubarb has a tart flavor that pairs so well with sweeter elements like strawberries, citrus, or honey. The flavor of rhubarb is also enhanced by warm spices like cinnamon and cumin. Experiment number one was a huge success! This chutney is amazing and it paired magnificently with The Perfect Pork Chop! Instead of sprinkling the pork chops with poultry seasoning, I used cumin to bring in the flavors of the chutney. This chutney would also work with chicken, duck, or lamb.
Spiced Rhubarb Chutney
- 1/3 cup plus 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 1/2 Tablespoons peeled fresh ginger, minced
- 4 cloves of garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon crushed red pepper flakes
- 3 1/2 cups rhubarb, 1/2 inch slices
- 1/2 cup red onion, chopped
- 1/3 cup golden raisons
What to do:
In a large sauce pan, combine the first 8 ingredients (vinegar through crushed red pepper flakes). Bring to a simmer and let the mixture cook down a little while stirring constantly. Add the rhubarb, onions, and raisons. Continue to cook the mixture down, stirring occasionally, for 8-10 minutes or until the rhubarb softens. Gently mash some of the rhubarb with the back of your spoon. The chutney can be served warm or at room temperature.
Yield 4 servings.
Recipe adapted from Epicurious.