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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?
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Rhubarb Chutney
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I used to think that people only ate rhubarb because they had to… then I tried it, for real and gave it a good chance, and it was darn good! I just don’t think that I’d had it prepared well before. I haven’t taken the plunge and made anything myself yet, but I think this is my year!!
Hahahhaha it was the same for me, we had 100% Serbian food until we came here and than we decide to try something else 🙂
I love this recipe 🙂 looks so yummy! Thanks for sharing Kate 🙂
I bet this is good on just about EVerythiNG! I love rhubarb and wish it’s season lasted longer.
Looks great! And now I have an excuse to eat more rhubarb 🙂
Yum! Wish I’d come across this a couple of hours earlier; I just made a rhubarb dressing, and am sure this chutney would also have been super spectacular with the chicken I grilled! Yay for Red Celery season!
How did you make you dressing? love all things rhubarb. You can email me if you like.
Looks like celery to me, too! Easy mistake to make right? We’ve had Rhubarb Pie, Apple Rhubarb Pie but never Rhubarb Chutney. I’ll bet this is absolutely delicious….
Perfect with your pork! YUM!
Haha you are funny about red celery, but that was once upon a time. In my case it’s VERY recent. LOL. You are right – I grew up with Japanese food and even I came here I only cook Japanese food (except for few western food). Until I started blogging and rhubarb in season, I really didn’t know it wasn’t red celery. Your chutney looks amazing. I only wish I know what it tastes like. I believe you, it looks great with the pork…. YUM!
Aaah everyone is making things with rhubarb and I have never tried it. I think I am getting food envy since all these dishes sound so yummy.
Yummy! I love rhubarb but my stupid local grocery store doesn’t carry it.