I've been back in the States less than a week after a month in Europe and I am still grumbling about the rhubarb. Or the lack of it. It's most frustrating being back with all these wonderful rhubarb recipe ideas with no place here on the East Coast to find rhubarb. It's everywhere in Germany along with fresh ramps and kohlrabi.
So after three-plus supermarkets, I was finally able to score two measly already trimmed and cut rhubarb stalks. The last two or the only two they had. Regardless, I forged ahead.
On my list was to make a rhubarb chutney to have on hand to serve to guests with cheese and crackers.
This flavorful, versatile chutney with dates, golden raisins and fresh ginger is also perfect on toasted bread, bagels or rolls paired with cream cheese. The chutney can be stirred into greek yogurt or spooned on top of meat or poultry.
Cook Time: 1 hour
Yield: 2+1/2 cupsIngredients:
- 3 medium sized red onions
- 1 pound of fresh Rhubarb
- 1/4 cup golden raisins
- 1/2 cup fresh pitted dates
- 3 tablespoons grapeseed oil
- 1/3 cup raw brown sugar
- 1/2 cup apple cider vinegar
- 1-inch piece of peeled fresh ginger, minced
- Salt and freshly ground pepper to taste
- Peel the onions and cut into very thin strips.
- Wash the rhubarb. Trim off the leaves and discard.*
- Pat dry with a paper towel and cut the stalks into very small pieces.
- Rinse the raisins in hot water and pat dry.
- Chop the fresh pitted dates and softened raisins into small pieces.
- Heat the oil in a saucepan over medium heat.
- Add the red onion and sauté until they start to turn brown.
- Add rhubarb pieces and sauté until softened and most of the juice from the rhubarb has evaporated.
- Add the raw brown sugar and stir to coat.
- Cook the onions and rhubarb until caramelized, stirring occasionally reducing the liquid in the pot even further.
- Add the vinegar, raisins and date pieces.
- Turn the heat down to the lowest possible setting and cook for 30 minutes, stirring occasionally.
- Add the ginger pieces to the mixture and stir to combine.
- Continue cooking over the low heat for another 20 minutes.
- Add salt and freshly ground pepper to taste.
- Divide the mixture into one or more sterilized jars, cover and seal.
*Rhubarb leaves are poisonous. Make sure you thoroughly strip or cut them off of the rhubarb stalks before cooking with them. Dispose of them properly, keeping the discarded leaves away from children or pets