It’s rhubarb season, which means that you need to cook with it as much as possible. NOW! Its stay in the produce department and farmer’s market is much too brief, for me anyway. So, buy a bundle and start using it in your meals and desserts. Besides the traditional strawberry rhubarb pie, branch out to something new like this rhubarb chutney or this rhubarb salsa. In fact, since rhubarb basically disappears once its growing season ends, I suggest making multiple rhubarb dishes soon.
Back to 2011
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 my husband and I stopped by a farmstand to purchase some greens and asparagus for our dinner. I was 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 acts 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 is ready 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 served with crackers. The combination of salty cheese, crisp crackers, tangy-sweet chutney made a delicious snack for two.
Rhubarb Chutney
Ingredients
- 2 cups chopped rhubarb
- 1 small onion diced
- 2/3 cup brown sugar
- 2/3 cup cider vinegar
- 1 teaspoon cinnamon
Instructions
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Combine all ingredients in a medium saucepan.
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Bring to a boil, then reduce heat to a simmer.
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Cook for 15 minutes, stirring frequently. (Keep a careful eye on the chutney, as it can burn quite easily.)
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Serve warm, or refrigerate.
