Rhubarb Chutney – This tangy condiment is delicious on top of grilled meat, crusty bread or over roast chicken.
Once upon a time I thought that this was Celery. Red Celery.
Then the Food Network told me that it had its own name; Rhubarb.
When you grow up in a household that serves Macedonian food 100% of the time, you kinda don’t find out about these other foods until you start driving. Or start watching the Food Network. We didn’t have The Cooking Channel back then.
Random: My cousin, Gerry, and I watched the Food Network once for 12 hours straight. Once we finished with that, we started watching The Godfather – I, II, and III.
Where was I going with this?
Oh right. The Red Celery. Sounds like a movie title. 🙂
Usually by this time of year rhubarb is everywhere. But this year, for whatever reason, it came a bit late in this part of the country. I was on the hunt for rhubarb for three weeks. I went to three different farmer’s stands and none of them had it. For the love of food, all I wanted was just a few stalks of rhubarb!
Finally last week there it was in a big brown box, sitting there lookin’ all red and pretty. The owner of the stand gave me a discount on it because he remembered me from the other times that I came to see him for this veggie. 🙂 or fruit. (scratching head) Which one is it?
- 2 tablespoons olive oil
- 1 onion , chopped
- 1 pound rhubarb , cut into 1/2-inch pieces
- 1/2 cup raisins
- 1/4 cup packed light-brown sugar
- 1/8 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 tablespoon red wine vinegar
- Heat oil over medium heat.
- Add onion and cook until softened; 5 minutes.
- Mix in the rhubarb, raisins, sugar, ginger, and cinnamon.
- Cook over medium heat, stirring occasionally for about 6 minutes, or until rhubarb begins to break down.
- Stir in the vinegar and remove from heat.
- Serve it with some pork! YUM!
WW Freestyle SmartPoints: 8