Cheese Talks

Tag: rhubarbs

  • Time for rhubarb chutney

    Time for rhubarb chutney

    Due to the quarantine, our garden has never been as tidy and nice as this year. Rhubarbs are popping up and the first harvest ended as this rhubarb chutney.

    Rhubarb chutney

    It’s a chutney which contains onion, ginger and cardamom apart from the rhubarbs. The taste is sweet, sour and spicy at the same time.

    PrintPrint

    Rhubarb chutney (2 glasses)

    • 10.5 oz fresh rhubarbs, cut into small pieces

    • 1 red onion, cut into thin slices

    • 2 tsp freshly grated ginger

    • 1 tbsp olive oil

    • 1/2 cup sultana raisins

    • 5 cardamom seeds, freshly ground

    • 1/4 cup apple cider vinegar

    • 4.5 tbsp sugar

    • salt, pepper

    Rhubarb chutney
    PrintPrint

    Directions

    • Fry rhubarb and onion in the oil for a few minutes.
    • Add the rest of the ingrediens (except sugar) and let simmer for around 10 minutes until the rhubarb is soft.
    • Remove from heat and add sugar. Stir well.
    • Add a pinch of salt and pebber, taste and adjust until the flavor is good. Cool down.
    Rhubarb chutney

    Pairs well with cheese

    Taste it for instance with a washed rind cheese.

    • Rhubarb chutney
    • Rhubarb chutney
    • Rhubarb chutney

    Apart from this rhubarb chutney, do you want more inspiration for cheese condiments? More recipes are waiting for you…

  • Preserved rhubarbs for cheese

    Preserved rhubarbs for cheese

    First the wrinkled green leaves of the rhubarb tell us spring is here. But actually this great plant has two seasons (at least in Denmark), first in May-June and later in August-September.

    Preserved rhubarbs

    I preserved rhubarbs several times this spring. There is both sweetness from the vanilla and sugar as well as acidity from the rhubarbs together with a fresh crunchyness. It goes well with cheese, for instance a rich and creamy washed rind cheese such as Saint Nectaire AOP.

    Rhubarbs and cheese

    Preserved rhubarbs

    INGREDIENTS (2 GLASSES)
    600 g / 21 oz rhubarbs
    1 vanilla pod
    300 g / 10 oz sugar
    1 dl / 0.4 cup water
    3 tbsp freshly squeezed lemon juice

    METHOD

    Rinse the rhubarbs. Cut them in thin sticks and put in glass with a closely sealed lid.

    Halve the vanilla pod and scrape out the seeds and mix with a bit of the sugar.

    Bring water and the rest of the sugar to boil in a small pot until the sugar is dissolved. Add vanilla.

    Pour over the rhubarbs. Bring taste in balance with the lemon juice.

    Tie closely the lid and place in refridgerator for one or even two days.

    Preserved rhubarbs

    You can also use it for…

    Unless you preserve rhubarbs for a big gathering, you will have some left over. And this is good! It goes well on top of müesli and yoghurt, or as garnish to desserts or even spicy rice dishes.

    Rhubarbs and cheese
    Preserved rhubarbs