Don’t we all love strawberry/rhubarb pie? Of course we do – it’s delicious! But other than pie, do you use rhubarb in any of your dishes? I thought not! Today we’re going to fix that and I guarantee this rhubarb chutney will change your life!
I know that’s a lot to claim and I have to tell you that I bit into this very tentatively because, like you, other than pie when the heck do we eat rhubarb? Well, I ate the first one…and then another…and then….well, I’m never going to confess as to how many I ate but trust me, it’s REALLY delicious!
I used fresh picked rhubarb from Nicholyn Farms with garlic, onion, golden raisins, white wine, honey and ginger. I bet you started drooling just reading those ingredients!
You can serve this on crusty bread with a sharp cheese. I used Temiskaming cheese. It’s from a Canadian company , Thornloe Cheese, that makes a beautiful assortment of cheeses and I was sold on this one. The best description of this cheese comes from dairygoodness.ca. -“Inspired by the Portuguese St. George cheese, Temiskaming is a hard cheese, golden in colour with tiny pinholes in the paste. Ripened for three months, Temiskaming offers a hint of sharpness but envelops you in a mellow creaminess like a warm cashmere blanket.” It was heavenly!
If you don’t have access to this cheese, a sharp white cheddar or goat cheese will be perfect.
This would also go well on chicken or pork and can be served hot or cold. It is an easy dish to prepare and takes no time at all.
I found this recipe on Martha Stewart but lightened it up and got rid of the refined sugar. There’s a fair bit of honey in this recipe but it’s needed to balance out all the flavours.
This weekend is a long weekend in Canada so if you’re wanting to keep your parties healthy but scrumptious, this will be a very popular and surprising choice. Watch the expressions on your guests as they bite into this – fabulous!
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger
- kosher salt
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup golden raisins, coarsely chopped
- 1/3 cup raw honey
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch 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.