Rhubarb chutney: A spicy twist to elevate your spring meals

For several seasons now, I have been preparing rhubarb preserves in two ways. Sweet preserves are ideal for baking and layering cakes. I serve spicy ones with meat and cheese. Here's how to prepare them.

Preserves from rhubarb are not labour-intensive. A substantial influence on this is the rhubarb stalks themselves. They are covered with skin, which, depending on the maturity of the vegetable, can be delicate or thicker and fibrous. Therefore, rhubarb does not need to be peeled in the first case, but it does in the second case. It is good to check at the market whether the stalks need peeling. This is also not a difficult task. Just trim the ends of the stalk and use a knife to lift and peel off the skin, which comes off very quickly. Tender, young rhubarb is challenging to peel in this manner.

Spicy preserves made from rhubarb go great with meats, especially with chicken, turkey, lamb, or pork. Their flavor also pairs well with blue cheese, brie, or camembert. Such thick sauces made from vegetables and fruits that have a sweet-oriental flavor are often called chutneys. They are most well-known in Indian cuisine. Chutneys are characterized by the fact that the vegetables and fruits are in pieces, not overcooked like in jam. This one made from rhubarb has a particular taste.

Ingredients:

              
• about 4 lbs of rhubarb,
• 3 red onions,
• 4 garlic cloves,
• 3 cups of sugar,
• 2 tablespoons honey,
• mustard seeds, cinnamon, ground coriander, ginger, pepper to taste,
• 2 cups of wine vinegar,
• raisins and dried cranberries to taste, optional.

Preparation method:

1. Peel and finely chop the onions and garlic. Peel and chop the rhubarb. Place everything in a pot, add the sugar and spices, and simmer for half an hour.
2. Add the vinegar and honey. If you want the chutney sweeter, add raisins or cranberries. Stew on low heat for another 40 minutes. When the sauce thickens, transfer it to sterilized jars and pasteurize for about 15 minutes.