Monday, 9 May 2016

Rhubarb Chutney

No, I don't have rhubarb in my garden yet! Most years I would be able to scrounge enough to make this by now, but it's been so cold everything is behind. But there should be some forced rhubarb out there, and if you are in a warmer spot than I'm in, there should be some garden rhubarb too. If not, very soon! But I have to admit; as usual, rhubarb season is coming up and I still have bags of it in the freezer. Well there goes one of them, anyway.

I had it with a piece of broiled salmon which was very good, but it would also go with quite a number of simple cooked meats, or with cheese - maybe in a sandwich or macaroni and cheese, for instance. 

4 servings

Salmon with Rhubarb Chutney

1 cup diced rhubarb
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon finely grated fresh ginger
1 clove of garlic
1 medium shallot
1/4 cup dried cranberries or raisins
2 pods green cardamom
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed

Trim, wash, and chop the rhubarb. Put it in a pot with the honey and vinegar. Grate in the ginger and peeled garlic clove. Peel and chop the shallot, and add it to the pot. Add the cranberries or raisins. Crush the cardamom pods, remove the papery green husk, then grind the remaining seeds with the cumin and coriander. Add them to the pot.

Bring the pot up to the boil, stirring constantly. Reduce it to a simmer, and simmer until the rhubarb has softened and mostly fallen apart, and the mixture thickens; about 15 minutes. Stir frequently.

Let the chutney cool and serve with chicken, fish, pork, cheese dishes, or whatever else you think would suit it.

Last year at this time I made One Pot Creamed Spinach with Mushrooms.


MMeadows said...

Sounds amazing! Gotta try it for sure. How do you freeze your rhubarb?

Ferdzy said...

MMeadows, I freeze it loose on a tray then pack it in bags and vaccuum seal it. It won't keep until now otherwise. Vaccuum sealers (and their bags) are a bit expensive but for the amount of garden produce we save, and for longer term freezeing, they are ideal.

If the rhubarb is not very wet or juicy, we sometimes put it in the bags, freeze it, then seal it. It's always a bit too wet to seal while the rhubarb is still unfrozen.