Lots of people love rhubarb just as is, out of the garden washed, with a dish of sugar, dip and crunch! Natures sour sweet treat! So natural, so delicious! I loved it when I was a kid, and while I have fond memories of those sweet/sour treats, my tastes have changed. I have made many a strawberry- rhubarb pie, or crisp, and it too is delicious. But recently, I saw a new way to deal with an abundance of rhubarb from the garden.
Rhubarb Chutney
1 cup and 2 tablespoons white sugar
1/3 cup orange juice
1/3 cup red wine vinegar
1 -6 inch cinnamon stick, broken in half
1-1/2 tablespoons fresh ginger, minced
1/2 teaspoon cardamom
1/2 tablespoon lemon zest
1/2 teaspoon salt
4-1/2 cups chopped rhubarb
3/4 cup dried currants, soak for 5 minutes in boiled water, drain
1/2 red onion, chopped fine
Bring the first 8 ingredients to boil until a syrup forms, about 3-4 minutes, turn heat to medium high, add the rhubarb, the drained currants and the red onion, cook until the rhubarb is tender, about 4 minutes, remove from heat and pour into a bowl to cool. Remove cinnamon stick. Makes about 4 cups of chutney. Ladle into 1 cup jars, Process (canning pot or large Dutch oven- boil sealed jars for 10-12 minutes in enough water to cover the jars) any that you are not going to use right away. Great on cheese tray with salty cheese, hard or soft goat cheese, pork chops, chicken, the list is endless! Enjoy
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