Holiday Rhubarb Chutney

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.

Rhubarb Chutney

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.

(Leftover!) Turkey Curry

The Domestic Diva’s Curry goes together just like her soups, based on your personal preferences and tastes. Please use this recipe as a guide and add or subtract vegetables and spices as you see fit. The Domestic Diva’s Turkey Curry

  • 2-5 large cloves garlic, minced
  • 1/2-2 inched of ginger, minced
  • 2-3 large onions, cut into medium pieces
  • 1-2 peppers, cut into medium pieces. Diva prefers colored peppers
  • 1/4-1 hot pepper, think jalepeno or thai chili, diced finely
  • 1-2 potatoes and/or sweet potatoes, cut into medium pieces
  • 1/2-1 head of fennel and/or celeriac, cut into medium pieces
  • 1/2- 1 rutabaga or turnip, cut into medium pieces
  • 3  carrots, cut into medium pieces
  • Whatever other firm vegetables you have on hand.
  • 1-2 cans of coconut milk
  • 1-2 large cans of diced tomatoes
  • Meat, raw or cooked (optional)
  • Spices: cumin, coriander, curry, turmeric, cardamom, cinnamon, nutmeg, star anise, chili or chipotle powder, salt and pepper

Preparation Place onions and garlic in the stock pot with oil and cook until fragrant.  Introduce raw meat if desired. Cooked meat will be added later.  Add vegetables one at a time, allowing them to cook and begin to let go of some of there “flavor”. Until all vegetables are in pot and seasoned with salt and pepper.  Add one can of coconut milk and one can of tomatoes.   Add cooked meat if desired. If you are adding fish wait until later.  If you desire more liquid you can add more coconut milk and tomatoes, or water/stock, and if you have white wine on hand some of that.  Taste.  Begin to add the desired seasonings one at a time.  Taste after each addition.  Continue to add spices until your desired flavor has developed. Allow to cook on low, until all vegetables are soft. If using fish add it when the vegetables are done cooking and cook until the fish is done.   Serve over rice. Super easy, freezable, and a great way to use left over Turkey from the holidays!

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