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.
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.
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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
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.
Pairs well with cheese
Taste it for instance with a washed rind cheese.
