Rhubarb Chutney

by Michele Pesula Kuegler | June 11th, 2019 | Appetizers, Recipes, Spreads & Sauces
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Rhubarb Chutney

Michele Pesula Kuegler

A sweet & savory topping for spring

Prep Time 10 mins
Cook Time 20 mins

Course Appetizer

Servings 4

Ingredients

  

  • 2 cups chopped rhubarb
  • 1 small onion diced
  • 2/3 cup brown sugar
  • 2/3 cup cider vinegar
  • 1 tsp. cinnamon

Instructions

 

  • Combine all ingredients in a medium saucepan.
  • Bring to a boil, then reduce heat to a simmer.
  • Cook for 15 minutes, stirring frequently. (Keep a careful eye on the chutney, as it can burn quite easily.)
  • Serve warm, or refrigerate.

Keyword chutney, crostini, rhubarb, spring cooking
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As I often lament, winter is long in New Hampshire. The two most problematic parts of winter for me: cold temperatures and lack of fresh, local produce. I don’t mind the snow or absence of flowers, but I do hate being cold. I also dislike having so few fresh produce options. I know there are plenty of options in the produce department, but they’ve been transported hundreds/thousands of miles and taste like it. So, when warmer weather returns, I’m doubly happy. I have warmer toes and fingers and a more satisfied tummy.

To learn more about this recipe, originally published in June 2011, keep reading.

(Side note: I wrote the intro and then read the original post. Apparently, cold appendages is a theme for me.)

I love the arrival of warm weather.  Not only does it mean that the cold sensation in my fingers and toes should disappear, but it also means that there will be more local produce available.  These local options provide us with inspiration for many meals and snacks.

Yesterday we stopped by a farmstand to purchase some greens and asparagus for our dinner and were delighted to find that rhubarb was still available.  Although I hadn’t cooked with rhubarb until last year, I have developed an affinity for this vegetable.  Yes, it is technically a vegetable, even though it is treated as a fruit in pies and cobblers.  Regardless to its categorization, I find it a delightful piece of produce.

The way that I like using rhubarb best is in a chutney.  With its tart flavor it makes a chutney that isn’t cloyingly sweet.  Like all chutneys, it can be prepared in under thirty minutes and only needs to be chilled at that point.  Yesterday we enjoyed our chutney as a topping for a cream cheese and cheddar mixture that was eaten with crackers.  The combination of salty cheese, crisp crackers, tangy-sweet chutney made a delicious snack for two.

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