Tuesday, June 10, 2014

Rhubarb Chutney

This one comes from Danielle in Regent Square. I never thought of a Chutney with Rhubarb, and I'm loving the idea! I'm sure you could freeze it in smaller portions and take out the night before you're having people over to eat cheese and crackers. Thanks Danielle!

1 Tsbp EV Olive Oil
1 Small Onion, finely chopped
2 Garlic Cloves, minced
1 Tsbp finely grated peeled fresh Ginger (1 in piece)
Coarse Salt
1/3 C. Dry White Wine, (Sauvignon Blanc)
1/3 C. Golden Raisins, coarsely chopped
1/2 C. Sugar
12 ounces Rhubarb, trimmed and cut crosswise, 1/4 in thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.


Martha Stewart recommends: "This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness."
You can find the original here: www.marthastewart.com


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