Rhubarb Chutney

Rhubarb Chutney

Rhubarb Chutney
 

Great topping for oven roasted chicken, grilled pork chops or just good eating with crusty bread and shard cheese!
Ingredients
  • The rhubarb in your box, and cut crosswise ¼ inch thick
  • 2 Tbsp extra-virgin olive oil
  • 2 scallions (the yellow bits) finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • ⅔ cup dry white wine, such as Sauvignon Blanc
  • ½ cup golden raisins, coarsely chopped
  • ½ cup honey or ¾ cup sugar

Instructions
  1. Heat oil in a medium saucepan over medium heat.
  2. Cook scallions, garlic, ginger, and ½ teaspoon salt for about 5 minutes.
  3. Remove from heat, and add wine and raisins.
  4. Return to heat, and bring to a boil; cook for 1 minute.
  5. Add honey/sugar, and stir until it dissolves.
  6. Stir in half the rhubarb. Bring to a boil.
  7. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes.
  8. Stir in remaining rhubarb. Raise heat; bring to a boil.
  9. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes.
  10. Let cool completely.

 

SAVORY STRAWBERRY RHUBARB COMPOTE

Savory Strawberry Rhubarb Compote
Author: 
 

Ingredients
  • 1 ½ c. strawberries, sliced
  • 1 ½ c. rhubarb, diced
  • 1 stalk green garlic, white bottom & green stem up to leaves, minced
  • 2 green onions, white & green parts, chopped
  • 1 Tbsp. olive or Driftless sunflower oil
  • 2 Tbsp. balsamic vinegar
  • 2 to 3 Tbsp. honey, to taste
  • 2 tsp. chopped fresh rosemary or thyme
  • Salt & black pepper taste

Instructions
  1. In a heavy bottomed sauce pan, heat oil over medium & gently sauté green garlic & green onions a couple minutes until fragrant & just starting to brown.
  2. Add remaining ingredients & bring to a simmer, stirring frequently.
  3. Cook over medium/low heat until thickened, about 15 minutes.
  4. Taste & adjust seasoning as desired.
  5. Will keep in the fridge for a week, or freezeswell. Serve with grilled chicken, pork, or tofu or with soft cheeses like brie, blue, or chevre.