This is strong stuff: A spicy chutney is a delicious way to use the red stalks, as the rhubarb's tartness and powerful spices are a perfect combination.
Recipe for rhubarb chutney
This is powerful stuff – and not just in terms of taste – as it might sound like breaking news that rhubarb can be served as more than just crumble and juice. A spiced chutney is a delicious way to use the red stalks, as the tartness of the rhubarb and the bold spices make a perfect combination.
Servings: small jar
Rhubarb Chutney
This is strong stuff: A spicy chutney is a delicious way to use the red stalks, as the rhubarb's tartness and powerful spices are a perfect combination.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
Ingredients
- 5 pcs. Rhubarb small
- 1 pcs. Red Onion
- 2 cm Fresh ginger
- 2 cloves Garlic
- 0.5 pcs. Chili can be omitted
- 100 gram Apple Cider Vinegar
- 102 gram Balsamic Vinegar
- 100 gram Water
- 5 gram Mustard Grain
- 7 gram Honey or 2 tsp. cane sugar
- Salt
Instructions
- Clean the rhubarb and cut them into smaller pieces.
- Peel the red onion and garlic and slice them.
- Dice the ginger and chili into small cubes.
- Pour balsamic vinegar, water, apple cider vinegar, honey, and mustard seeds into a saucepan and slowly heat together with the rhubarb, red onion, garlic, chili, and ginger.
- Let it simmer for 20-30 minutes on low heat – stir occasionally.
- Season with salt and honey, cook for a few more minutes, then pour the chutney into sterilized jars with lids.
- Rhubarb chutney stays fresh in the refrigerator for a week.
Serving Suggestions
- Rhubarb chutney is the spicy relative of compote, so it can be eaten with many of the same foods. Try it with chicken or fish and new, small potatoes.
- You can also use it with cheese or as a topping on a piece of smørrebrød, but personally, I prefer serving it as a side dish to dhal, stir-fry, or in savory pancakes. If you want to follow the Nordic trend, you can also add a spoonful or two on top of your gourmet hotdog or let the chutney add a tart, spicy touch to your burger.
- Mix it into a dressing that you can use on a fresh salad.