Rhubarb Chutney

My father is not a rhubarb fan. As a matter of fact, he hates it. So you can imagine how excited he was every time rhubarb season came and my mother (who is a fan) would stock up and make her rhubarb/strawberry sauce for me and my sister to snack on.  My father would smile, then politely pass whenever we helped ourselves to a bowl. I never understood how someone could detest that sweet, tart flavor that comes from rhubarb.  But evidently my father is not alone. I recently met someone else who is not a fan of rhubarb.

I don’t know why I’m surprised, I mean there are plenty of people out there that hate a fruit or vegetable that someone else adores.  But that’s what makes cooking and baking so much fun. I love taking something that I (or someone I know) doesn’t like and turning it into something they can’t stop eating.

I think I’ve done just that with this rhubarb chutney from Fine Cooking. See, there’s no sugar in this recipe. Not one teaspoon. Instead you have spices like cinnamon and mustard seed with just a touch of honey. And it’s those spices that bring out a completely different side to the rhubarb. Instead of turning the red stalk into something tart and sweet reminiscent of a Sour Patch Kid, you get a savory dish perfect for a cheese plate, spread onto a nice crusty baguette or (if you’re anything like me) eaten all by itself with a big spoon.

But don’t take my word for it, this delectable chutney has already converted one rhubarb hater. Will you be next? Will my father? Guess you’ll just have to try it and find out.

Rhubarb Chutney

Ingredients:

• 1/3 cup apple cider vinegar
• 2 bay leaves
• 1 teaspoon fennel seeds, lightly crushed
• 1 cinnamon stick
• 2 tablespoons vegetable oil
• 2 shallots, minced
• 1 tablespoon Coleman’s dry mustard
• 2/3 cup mild honey
• 3/4 pound rhubarb, chopped
• 1/2 cup golden raisins

Directions:

1. Combine the vinegar, bay leaves, fennel seeds, cinnamon and 1 teaspoon of salt in a large pot and bring to a boil over medium heat. Remove from the heat, cover and let sit for at least 15 minutes.
2. While the vinegar combination sets, heat the oil in a large skillet over medium heat. Add the shallots and mustard and cook until tender, about 5 minutes.
3. Stir the shallot mixture and the honey into the vinegar and bring to a simmer over medium-low heat. Cover and continue to simmer for about 5 minutes.
4. Remove the bay leaves and cinnamon stick.
5. Stir in the rhubarb and raisins until combined. Cover and simmer, without stirring, for another 10 minutes or until the rhubarb is tender. Remove from the heat and season to taste with salt and pepper. Transfer to a serving dish and cool to room temperature before serving. (Can also be served cold, straight from the fridge. The chutney will keep covered and refrigerated for at least 3 weeks.)