Is it a coincidence that we are down to the last tablespoon or two of tomato chutney?
I am looking to expand my repertoire for rhubarb. Usually I poach it to enjoy in tarts or over yogurt. Chutney may be one of the most low key preserving projects. Tonight a rhubarb chutney bubbles away on the stove.
- Rhubarb 2-3c chopped
- Cane sugar 3/4c
- Shallot 2T minced
- Ginger 4T minced
- Grapefruit juice 1c
- Olive oil 2-3T
In a heavy bottom pan sweat the ginger and shallot. When soft, 1-2 minutes, reduce the heat and add the rhubarb, sugar and grapefruit juice. Stir to combine.
Keep the heat on medium low; enough to allow the mix to simmer. Resist the urge to stir the contents often. This will break the rhubarb down prematurely. Eventually this will happen. If you would like some larger chunks in your chutney hold some of the rhubarb back. Add them in the last 5 minutes of cooking. The chopped pieces will cook through, but not break down as much.
Store the chutney in prepared jars. Allow to sit for a week before enjoying on grilled cheese, a pork sandwich or as an accompaniment to a charcuterie platter.