About a week ago my mother-in-law gave me a bag full of fresh-picked rhubarb from her garden. My mind immediately began racing with recipe ideas. I absolutely love rhubarb, but I rarely get my hands on it, so I was excited to work with it.
First, my mind went to rhubarb desserts. My head was filled with visions of rhubarb pies, tarts, crisps, cookies, muffins. The possibilities are endless but I couldn’t decide.
A light bulb went off in my head. What about something more on the savory spectrum of flavors? A brilliant idea for an area that is rarely explored with rhubarb! Of course the extremely tart vegetable would still need to be sweetened to prevent your mouth from puckering. But, instead of a dessert, how about chutney that is used to add flavor, depth, and sass to chicken, pork, or cheeses?
This idea may seem crazy to you because if you’re like me when you think of rhubarb, you naturally think of desserts. It’s true, rhubarb makes for a fantastic dessert. But stick with me here.
This Rhubarb Chutney is a wonderful surprise. It is rhubarb-y, tangy, slightly sweet, with a hint of red onion, and balsamic vinegar to create a savory element of surprise in every bite.
I knew the Rhubarb Chutney was a success when my husband enthusiastically gave me his approval. He normally is not a fan of tart flavors. But alongside the chicken we had for dinner, he found the rhubarb chutney to be a pleasing addition. We also have eaten the chutney with creamy, rich brie cheese. That was divine, and any other type of cheese that you enjoy with fruit would also be delicious with the chutney. I really recommend that you try the rhubarb chutney with pork. I just know it would be outstanding.
If you get your hands on some rhubarb this spring, you must try this savory, sassy rhubarb chutney for an unexpected change of pace.
- 1 tablespoon coconut oil, or vegetable oil
- ½ medium onion, diced
- 2 cups fresh rhubarb, washed and cut into ½ inch chunks
- Zest of 1 orange, set aside
- ¼ cup fresh squeezed orange juice
- 2 tablespoons balsamic vinegar
- 4 tablespoons honey
- Salt and pepper to taste
- Heat the oil over medium-high heat in a medium-sized sauce pan. Add the onion and a pinch of salt. Sauté for 5 minutes or until the onion is tender.
- Add the rhubarb and sauté for 2 minutes. Next add the orange juice, balsamic vinegar, and honey. Bring to a boil and reduce to a simmer. Allow to simmer uncovered for 30 minutes, or until the chutney has reduced by half.
- Remove from heat. Stir in the orange zest. Taste-test and season with salt and pepper as needed. Serve warm with pork, chicken, or cheeses.
- Store in an airtight container in the refrigerator for up to 3 to 4 weeks.