I have to admit that my ultimate favorite rhubarb recipe is rhubarb pie, but I ended up making this rhubarb chutney as an accompaniment to pork tenderloin and I have used in several different ways since. It is sweet, but have a bit from the ginger and the peppers hit the back of the throat. I have served it along with biscuits as a surprise along more traditional jams and have gotten rave reviews. In this picture, I served it warm with a berkshire porkchop that was seasoned with cumin and coriander. Then put a mint pesto with some Isreali couscous. It was a super flavorful meal. I would love to hear how you serve it —MyCommunalTable
approximently three cups
rhubarb, cleaned and chopped
apple cidar vinegar
gloves garlic, minced
onion, finely chopped
ginger, fresh, finely chopped
crystalized ginger, finely chopped
In This Recipe
Put all the ingredients above in a sauce pan over medium-low heat.
Cook down for about 20 minutes.
Add water if you would like it thinner. Adjust seasonings. Serve or chill. Good for about two weeks.