Rhubarb Chutney 2 Ways

by Gavan on June 26, 2011

Growing up as a young fella I have a very vivid memory of eating a classic rhubarb pie that our neighbor would make for us. I remember coming home from school and smelling it baking in her oven. Man, those were the days. As soon as I smelled it I knew what was coming. I’d wait in our kitchen next to the window looking like I was busy washing dishes. (Washing dishes? Gimme a break. Who was I kidding? I was 10 or something.) Anyway as I was ‘washing’ I’d spot her, Mrs. Riordan, popping her head over the wall waving at me. I was like a thoroughbred in the starting gate at the Grand national or Kentucky Derby…locked and loaded. I was over that wall so fast road runner would have had a tough one catching me.
I can still see it today. There it was on her kitchen table straight out of the oven with a big bowl of cream next to it. A great delicious rhubarb tart with a beautiful home made pastry crust. Oh boy. She’d sit me down and as I was watching her cut me a slice it was like Niagra Falls had suddenly diverted it’s flow to my mouth. Brilliant memories. I was a lucky boy.

I’d love to hear your rhubarb recipe and stories are always good, too.

Rhubarb is very bitter so it usually needs a lot of sugar to thwart the acidity. I made these two versions without added sugar instead opting to sweeten them with natural sugars from dates and maple syrup. To my surprise they both worked beautifully. Enjoy!

Rhubarb, Strawberry & Mint Chutney


RECIPE:

2 cups rhubarb – washed, chopped
1 tsp mustard seeds
1 tsp fresh ginger – grated
1 cup frozen strawberries – thawed, quartered
4 oz cold water
3 tsp balsamic reduction
1/2 lemon – zested
2 tbsp fresh mint – chopped
pinch S&P to taste

DIRECTIONS:
Toast the mustard seeds on medium heat in a dry saute pan for 2-3 minutes until they turn golden brown. Add all the remaining ingredients to the pan and simmer for 15 minutes until the rhubarb and strawberries have broken down.

Stir occasionally. Add chopped mint. Taste and adjust seasoning if necessary.

Rhubarb & Date Chutney


RECIPE:
2 cups rhubarb – washed, chopped
1 tsp mustard seeds
1 cup dates – pitted, chopped
3 tbsp Maple syrup
6 oz cold water
1/2 lemon – zested
pinch S&P to taste

DIRECTIONS:
Toast the mustard seeds on medium heat in a dry saute pan for 2-3 minutes until they turn golden brown. Add all the remaining ingredients to the pan and simmer for 15 minutes or until the rhubarb has broken down.

Stir occasionally. Taste and adjust seasoning if necessary.

Now that you’ve made the chutneys, what do you do with them?
For the vegans I’d suggest using them as jams on toast or for vegetarians try pairing them with a sharp cheese.
For the carnivores I’d pair them with lamb, especially the strawberry-mint rhubarb chutney.

A little love for everyone. How will you use them?


All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.

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