Savory Rhubarb Chutney
 

Savory Rhubarb Chutney

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Rhubarb chutney is a perfect appetizer on toast with your favorite cheese or on a hearty salad. It’s sweet, tangy and savory all in one.

SERVING SIZE

makes 1 (16 oz) Mason jar

INGREDIENTS

1 lemon, peeled with a vegetable peeler and thinly julienned

1 orange, peeled with a vegetable peeler and thinly julienned

1 tablespoon extra-virgin olive oil

1 onion, finely julienned

2 garlic cloves, minced

1 tablespoon (from one 1-inch piece) fresh ginger, peeled and finely grated

½ teaspoon sea salt

½ cup dry white wine (like Sauvignon Blanc or Chardonnay)

½ cup sugar

1 pound (about 6 stalks) rhubarb, cut into ¼-inch thick cubes

 

INSTRUCTIONS

Fill a small pot halfway with cold water. Place the julienned lemon and orange peel in the pot and bring to a boil. Boil for about 30 seconds, then strain the peels. Do this process two more times. Finally rinse the peels and set them aside.

Heat the oil in a medium saucepan over medium heat. Cook the onion until golden brown, about 5 minutes. Add the garlic, ginger and salt until fragrant, about 1 minute. Remove from heat and add the wine, lemon and orange peel. Return to heat, and bring to a boil; cook for 1 minute. Add the sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat and simmer, covered, until rhubarb breaks down, about 5 minutes.

Stir in remaining rhubarb. Raise the heat and bring to a boil. Reduce heat again and simmer until the second batch of rhubarb starts to soften, about 2 minutes. Let cool completely.

Season to taste; if too sweet add a few drops of lemon juice and more salt, if too tart add a bit of sugar.

Spread goat cheese on a toast point and top with chutney as an appetizer or snack.

  PRINT VERSION

vegetable plate

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