I am still in the rhubarb heaven! I really like it in all ways: as pudding, as compote, in cakes or muffins, as ice cream and.. my new discovery: as chutney.
Chutneys are typically from India and are a kind of sauce or side dish. They are used for rice, meat or even as bread spread. They are of various fruits or vegetables, can be made with yogurt and have a sweet spicy taste. Sweet from the sugar (I used honey instead) and spicy from various spices.
I made my own chutney with rhubarb – which is used also in other countries like Great Britain for example. I put an apple, onions, honey and a lot of spices. My rhubarb chutney is spicy but not too much. It has a nice sweet note and is super fruity.
You can eat it on your steak or chicken or any other kind of meat or even fish, if you want a different paleo bread spread or put it on a quick (paleo) pasta or zoodles dish.
For sure a really different dessert would be vanilla ice cream (dairy free of course) with a rhubarb chutney topping. Who has ever tried it? Tell me your way of eating chutney and which one is your favorite?
- 1 kg fresh rhubarb
- 200 gr raw honey
- 1 big onion
- 1 big apple
- 4 gloves garlic
- 1 cup apple juice
- 1 tsp sea salt
- 1 tsp nutmeg
- 2 tsp fresh ground pepper
- 2 tsp chilli
- 2 tsp cinnamon
- 2 tsp curry
- 2 tsp ginger (or two cm fresh grated ginger)
- Clean and cut the rhubarb, the onion, the garlic and the apple in small pieces. Put all in a big enough cooking pot.
- Add all the rest of the ingredients and let it cook until soft. Try and adjust the taste. It should be sweet and spicy.
- Fill the still hot chutney into the glasses, close them with a twist-off and turn them upside down for 5 minutes. Turn them on the bottom and let them cool out.
Chutneys are like jam and can be stored for weeks.
Adjust the spices as you like. Some like it hot, others less. Mine is spicy but not really hot.
For further information:
Information about rhubarb
18 recipes for rhubarb
