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.
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
- 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.