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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.
Can this be canned in a pressure cooker?
Really enjoy Rhubarb but I haven’t seen it around here yet either. This looks great.
Great recipe Kate! May have to make it tomorrow – even though we’re having pulled pork with bbq sauce… Red celery. As soon as Connie finishes listening to Car Talk I’m going to share the funny 🙂
Yummy Kate and sounds so good with pork.
This chutney looks fantastic. I also have not had good luck in finding any rhubarb. This week I will look some more. Love The Godfather movies and I’ve also watched them back to back (before the kids):)
Red celery, lol! I’ve mostly had rhubarb in pies, but I can imagine that this chutney was the perfect accompaniment to your pork tenderloin and would pack a flavor punch to about anything! Great job 🙂
I was looking forward to this post! I am in love with chutney and now one with rhubarb – perfect! Enjoy the long holiday weekend.
Ehehehe…I totally thought it was a nicely colored celery back in the day. 😉
Beautiful chutney….my mouth waters a bit. 😉
Always reminds me of red celery too, rainbow chard as well 🙂 Love this recipe and I have been seeing these babies at our markets…funny with the fruit or vegetable, in the US it is classified as a fruit but elsewhere I think a vegetable? Well these pretty babies get around anyway 🙂
It does look like red celery! I am also new to rhubarb and have only cooked it once. This chutney sounds perfect with pork.