Today my nieces and I harvested some rhubarb from my next-door neighbor's yard. What a cool, ugly plant. We decided to a rhubarb cake, and did successfully, but there was still rhubarb left over. I also made a rhubarb simple syrup as a drink mixer, but even then, there was still left overs. I wanted to use it up, and a little bit of Pinterest browsing inspired me to create a chutney. Rhubarb is a bitter plant, one of the first harvestable plants of the season in New Hampshire. The leaves are gigantic (see photo below), and the reddish stalks are used in pies, cakes, jams, muffins...but always with plenty of sugar. I liked the idea of making something that used rhubarb, but wasn't a dessert. This recipe still has sugar in it, but you would just eat a few spoonfuls as a condiment on a sandwich or some grilled meat, so it doesn't amount to too much. Ingredients 1 Tbsp olive oil 1 whole onion, chopped finely 3 cloves of garlic, minced 3 Tbsp fresh grated ginger 1/3 cup rice vinegar or dry white wine 1/2 tsp salt 1/3 cup dried cranberries(currants or raisins would work, too) 1/2 cup sugar 4 cups of finely chopped rhubarb 1. In a medium saucepan, heat oil over medium heat. Add onions and garlic, and saute until onions are soft and translucent. 2. Add ginger and salt. Stir well to combine. Cook for 2-3 minutes more. 3. Add vinegar or wine, dried fruit, and sugar. Stir well, then add rhubarb. Gently simmer for about 10 minutes. Remove from heat. Store in the refrigerator. Serve as a condiment for grilled meats, or with cheese and crackers.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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