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. Don’t know how to freeze rhubarb? Check out this step by step video.
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 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 second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
Store in the refrigerator for up to a week.