A little spice this season.

RHUBARB!  Rhubarb changes everything.  Finding rhubarb at  the farmers market means there is momentum behind the changing seasons.  It may still dip into the 30s at night, but the trees are blooming, tulips flowering, and chives are pushing up in the garden.  There is a crisp tang in the air that lacks winters bite.

Rhubarb makes me feel a little bit punchy.  This chutney recipe from  one of Clodagh McKenna’s early works reflects that sentiment.  It has rhubarb, apples, fresh ginger, cider vinegar, lemon, and brown sugar.

I cut the peeled apple into a small dice.  I wanted the apple and rhubarb to have the same structure and texture when the project was completed.  The beautiful thing about chutney is all the work is done up front.  Once the measuring, peeling, and cutting is complete all the components can be cooked together.

The end result is a rosy condiment packed with punch.  It was perfect to have on the table last Sunday for our Easter feast.  Smoked ham was the centerpiece.  The combined flavors were an umami match made in heaven.

This chutney would be delicious smeared inside a toasted ham and cheese.  It would find many friends on a spring themed cheese or charcuterie plate.  You could even stuff it inside a rolled pork loin. Roll that puppy in a spiced herb rub with mint, cumin, fennel, and rosemary.  You are well on your way to a remarkable meal.

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