Rhubarb chutney makes a delicious topping for bruschetta!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total: 25 minutesminutes
Servings: 16servings (makes one pint).
Ingredients
1poundtrimmed rhubarb, sliced 1/4" thick (4 cups)
1tablespoonolive oil
1medium yellow onion, finely diced
2clovesgarlic, peeled and minced
1tablespoonminced or grated fresh ginger (from about 1")
1/2teaspoonfine sea salt
1/2cupdry white wine, such as Sauvignon Blanc
1/3cupraisins or currants (or coarsely chopped golden raisins)
1/4cupsugar
3tablespoonshoney
Instructions
Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, ginger and salt and cook, stirring occasionally, without letting it brown, until transluscent, about 5 minutes. Off the heat, add the wine and raisins. Return to the heat and bring to a boil; cook for 1 minute. Add the sugar and honey and stir to dissolve.
Stir in half of the rhubarb and bring to a boil. Reduce the heat and simmer, partially covered, until the rhubarb breaks down, 5-10 minutes, stirring occasionally. Add the remaining rhubarb, raise the heat and bring to a boil. Reduce the heat again and simmer, partially covered, until the second batch of rhubarb has just begun to soften. (It will continue to soften from residual heat.)
Let the chutney cool to room temperature, uncovered, then taste for balance, adding more salt, honey or a dash of white wine vinegar if needed. Store in a jar in the fridge.
Notes
Adapted from Martha Stewart Living.Serve this savory-tart condiment on slices of toasted baguette spread with soft goat cheese, or with meats. It will keep well, refrigerated, for at least a week.Nutritional values are based on one of sixteen servings.