Sunday, June 06, 2010

Rhubarb Chutney

I stopped by the Chicago Farmstand on Friday afternoon to buy a cookie, and ended up with over $30 worth of fresh produce and cheese. The last of the spring rhubarb was irresistible, and I bought two bunches not sure what I was going to do with them. This weekend is my dear husband's birthday, so I decided to make a rhubarb chutney to top the thick-cut pork chops we grilled for dinner. A tasty, savory way to use rhubarb.

Rhubarb Chutney

1 yellow onion, thinly sliced
1/2 purple onion, thinly sliced
2 cloves garlic, thinly sliced
1 jalapeno, finely diced
1 tablespoon fresh ginger, minced
5 cups chopped rhubarb
1/2 cup brown sugar
1/2 cup cider vinegar

Saute the onion in a scant amount of vegetable oil until translucent but not brown. Add the garlic, jalapeno, and ginger, and stir over the heat until just fragrant. Add the rhubarb, brown sugar, and vinegar, and cook over medium-low heat, stirring occasionally, until the rhubarb falls apart and the chutney takes on the consistency of a chunky applesauce. Refrigerate until ready to serve.

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