Rhubarb Ginger Chutney

25 Oct

During the whole summer I proudly showed off my garden to anyone who dropped by the house and every single time I showed my overgrowing rhubarb plants I would say I was just about to make chutney with it.  I started saying this 5 months ago and yesterday I finally got around to actually making it.

I’ll be honest.  Rhubarb isn’t on my top 10 list of favorite fruits (is it even a fruit?).  It’s actually not even in my top 20.  The tartness of rhubarb usually makes my jaw ache and I personally find it tastes like what I think a mouthful of maple leaves would taste like.

But we planted it a few years ago and now we have a thriving supply of it all summer long.  I made a surprisingly lovely Cherry Rhubarb Lavender Jam (the jam that almost killed me!) and a few tarts as well.  But considering we live in Italy and down the street from an amazing fresh cheese farm I wanted to try making a chutney to accompany all that wonderful sheep and goat cheeses that we eat on a daily basis.

I first saw this recipe on Raincoast Cottage months ago and  it’s originally from Martha Stewart.  I had to change up the recipe slightly but in the end it turned out quite tasty and the perfect accompaniment with cheese, crusty ciabatta and assorted sliced meats for dinner.  Click for recipe…

Rhubarb Ginger Chutney

1 Tbsp olive oil
1 small onion finely chopped
2 cloves garlic (minced)
1 Tbsp grated ginger
Course salt
1/3 cup white wine (I used red because that’s all I had)
1/3 cup sultanas or raisins
1/2 cup sugar
12 ounces sliced rhubarb

1.  Heat oil in pan and add onion garlic, ginger and salt.  Saute for about 5 minutes.  Remove from heat and add wine and raisins.  Return to heat and bring to a boil.  Add sugar and stir until dissolved.  Stir in half the rhubarb and bring to boil again.

2.  Reduce heat and simmer, partially covered, until rhubarb breaks down (about 5 minutes).  Stir in remaining rhubarb. Raise heat and bring to boil.  Let simmer for another 3-5 minutes or until desired consistency.

3.  Let cool completely and store in jars in the fridge for 1-2 weeks.

Enjoy with some sharp pecorino or goat cheese on some crusty white Italian bread.  Heaven.


3 Responses to “Rhubarb Ginger Chutney”

  1. sandrat212 October 25, 2012 at 21:32 #

    Glad that you liked it – love ANYTHING chutney/pickled with cheese, eh?

  2. Lois October 26, 2012 at 01:05 #

    Yum yum yum yum yum!
    Having just had a bit of a disappointing batch of green tomato, I shall just look at yours and enjoy it in my imagination!

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