Rhubarb chutney is one of Joann’s, our administrative coordinator’s, favorite dishes to make this time of year for holiday gatherings. Although very much a spring crop, rhubarb can easily be frozen and ready to use at any time.
Rhubarb has a very tart flavor that blends well with the sweetness of the sugar in this chutney. That’s why you’ll often see rhubarb paired with naturally sweet strawberries in a pie. When cooked, the rhubarb releases juices and breaks down into its fibers. Eventually, as you continue to cook it down, it achieves a perfect jelly-like consistency.
Much like cranberry sauce/chutney, this rhubarb version goes great with poultry, on toast, or with cheese.
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup raisins, coarsely chopped (optional)
1/2 cup sugar
12 oz rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, and ginger until onion is translucent, about 5 minutes. Remove from heat and add wine and raisins. Return to heat and bring to a boil. Cook for one minute. Add sugar and stir until dissolved. Stir in half the rhubarb and bring to a boil.
Reduce heat and simmer, partially covered, until the rhubarb breaks down about 5 minutes. Stir in remaining rhubarb, raise heat and return to a boil. Reduce heat and simmer until the second batch of rhubarb begins to soften about 2 minutes. Let cool completely.
Store in the refrigerator for up to a week.