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Rhubarb Chutney for RWOrange

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Rhubarb Chutney for RWOrange

MMRuth | Jun 1, 2006 07:24 PM

1 T peanut oil
1 small onion, thinly sliced
Kosher salt & black pepper
4 rhubarb stalks, peeled and cut into 1" pieces
1 T grated ginger
2 garlic cloves, sliced
1 bay leaf
2 T sugar
1/4 cup cider vinegar (I don't like cider vinegar and probably used a wine vinegar - don't remember)
2 T chopped chives (optional)

Heat oil over medium low heat in medium sauce pan until it thins. Add onions, salt & pepper and cook until soft (about 15 min) stirring occasionally. Add next four ingredients and do same, about 10 minutes. Add sugar & vinegar and cook until rhubarb is soft and you get the consistency of chunky applesauce, about 7 minutes. Adjust seasoning -sugar, salt, peepper. Serve warm or at room temperature, with chives. Lasts in fridge a couple of weeks. Great with duck, foie gras ...

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