Michael Romano's Rhubarb Chutney
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced
- 3tablespoons sugar
- ½cup honey
- ½cup dried cherries (dried raisins, cranberries or minced dried apricots may be substituted)
- 5tablespoons red-wine vinegar
- 3tablespoons dry red wine
- 2teaspoons mustard seeds
- ½teaspoon kosher salt
- Pinch each of cinnamon, allspice and cayenne
- ½cup minced red onion
- ¾cup of ½-inch slices of celery
- 1tablespoon jalapeno, seeded and minced
- 2teaspoons orange zest
- 2teaspoons lime juice
Nutritional analysis per serving (4 servings)
310 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 74 grams carbohydrates; 6 grams dietary fiber; 61 grams sugars; 3 grams protein; 267 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rhubarb in a colander, and sprinkle with the sugar. Let it drain for 30 minutes.
- Step 2
Meanwhile, cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices in a 10-inch skillet over medium heat, stirring occasionally, until syrupy.
- Step 3
Stir in the onion and celery, and cook for 2 minutes. Add the rhubarb, and cook over medium heat for 10 minutes, stirring occasionally. Avoid overcooking (the rhubarb should be tender but not mushy).
- Step 4
Add the jalapeno and the orange zest; cook 1 minute. Stir in the lime juice, remove from the pan and let cool. Serve at room temperature, or chilled.
Private Notes
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Comments
Wondering if this can be processed like other chutneys. I have tons of rhubarb. This would make a lovely gift later in the year.
I did, indeed, process it. Look at Florence Fabricant's rhubarb chutney on this site: she discusses not actually processing, but just turning over the jar and allowing a seal to form. Four out of five of my jars did. This is a perfectly lovely recipe. My pinches of all the spices were very large. This is good, as is the Fabricant rhubarb chutney recipe: goes beautifully over goat cheese. And you're right about it making a nice gift --if I don't gobble all it up first.
Don’t skip the jalapeño or orange zest at the end. Really makes this chutney sing. I might put a little more jalapeño in next time - I used pickled - and it could stand just a touch more heat to balance the sweetness
Don’t skip the jalapeño or orange zest at the end. Really makes this chutney sing. I might put a little more jalapeño in next time - I used pickled - and it could stand just a touch more heat to balance the sweetness
I did, indeed, process it. Look at Florence Fabricant's rhubarb chutney on this site: she discusses not actually processing, but just turning over the jar and allowing a seal to form. Four out of five of my jars did. This is a perfectly lovely recipe. My pinches of all the spices were very large. This is good, as is the Fabricant rhubarb chutney recipe: goes beautifully over goat cheese. And you're right about it making a nice gift --if I don't gobble all it up first.
Wondering if this can be processed like other chutneys. I have tons of rhubarb. This would make a lovely gift later in the year.