It is the abundance in our rhubarb crops, this vegetable (yes, it is botanically a vegetable) with a strong acid taste that pairs so well with both desserts and savoury dishes.
Here is a delicious recipe made by our executive chef, Veronica, ideal to embellish your most beautiful summer dishes:
- 1/3 cup of apple cider vinegar
- 3/4 cup of succanat or coconut sugar
- 1/2 teaspoon of ground cloves
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of dried chili flakes (optional)
- 1 tablespoon of pureed fresh ginger
- 1 tablespoon of pureed garlic
- 6 cups of fresh rhubarb (about 2kg) roughly chopped into 1-inche pieces
- 2/3 cup of finely chopped red onion
- 1/2 cup of dried cranberries or dried sultanas
- Combine first 8 ingredients in a large saucepan with a thick, heavy base.
- Simmer over low heat, stirring until all the sugar dissolves. Add the rhubarb, onion and dried cranberries; increase heat to medium-high and cool until the rhubarb is tender, and the mixture thickens slightly, about 10 minutes.
- Stir regularly to avoid the chutney sticking on the bottom and burning.
- Cool completely before pouring into glass jars, covering and refrigerating.
- Bring to room temperature before using a better flavor.
Did you know that one of the unusual uses of rhubarb is that it can shine a pan with a burned bottom? In fact, just cook some rhubarb in a little water until the residues start coming off. A vegetable with a thousand virtues!