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:

Ingredients :

• 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

Preparation :

1. Combine first 8 ingredients in a large saucepan with a thick, heavy base.
2. 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.
3. Stir regularly to avoid the chutney sticking on the bottom and burning.
4. Cool completely before pouring into glass jars, covering and refrigerating.
5. 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!

Bon appétit!