The rhubarb in the yard of the abandoned house down the way is growing crazy fast. I find myself raiding the cache daily. With so much rhubarb, I am having to get creative, and busy, finding tasty eats and treats to make with it. Yesterday I set out to make Rhubarb Chutney. And a success it was.
The inspiration for this recipe comes from my late Tutu Bee who made the best mango chutney north of the equator, and from my sister whose plum chutney is close to divine. I have the greatest admiration for these women, their culinary skill and all they have taught me.
Chutney is a savory condiment, with origins in India. It's made of chopped fruit, vinegar, spices and sugar that is simmered down to a chunky spread. Traditionally it is served alongside curry dishes and meat. For me, there's not much I don't like it on. I serve it on crackers with a dollop of dairy-free Toffuti Better Than Cream Cheese or chevre. I use it as a spread on my turkey sandwiches. And I bet it would be an interesting accompaniment to a scoop of cinnamon ice cream (say what?! well you're getting a peek at how my brain works :)!
The addition of Chinese Five Spice gives this chutney a real twist. Traditionally, Chinese Five Spice is a sweet, warm, cool and spicy blend of fennel, cloves, cinnamon, star anise and peppercorns. Used in the right way and with the right foods, it's magical.
I thought the making of chutney would be complicated—turns out, it's not. It's as easy as dumping a few ingredients into a saucepan and letting it simmer, baby, simmer. Enjoy!
Chinese Five Spice Rhubarb Chutney
Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan
Makes: About 2 cups
Prep Time: 5 minutes
Cook Time: 30-40 minutes
1/4 cup HONEY (I used Gluten-Free Easily's homestead honey ... thanks Ms. Shirley!)
1/4 cup COCONUT SUGAR
1/4 cup APPLE CIDER VINEGAR (or balsamic or a mixture of both)
1 CINNAMON stick
2 teaspoons minced fresh GINGER
1 teaspoon finely grated LEMON PEEL
1/2 teaspoon CHINESE FIVE SPICE
1/4 teaspoon SEA SALT
Dash CAYENNE PEPPER (optional)
3 cups 1" cubed RHUBARB
1/4 medium ONION, minced
1/4-1/2 cup dried, unsweetened CHERRIES (or raisins or currants)
In medium pot, combine honey, sugar, vinegar, cinnamon stick, ginger, lemon peel, five spice, salt and cayenne. Bring to gentle simmer. Add remaining ingredients and cook down until thick and chunky—about 30-40 minutes over medium low heat, stirring frequently.
Store in a jar in refrigerator. Keeps for about a week. Chutney may be preserved as you would any jam or jelly.
Using all coconut sugar or all honey works just as well. The coconut sugar adds a richer color as does using part balsamic vinegar.
Got rhubarb? Lots of it? Chop stalks into cubes (not the leaves, they are toxic), toss into a pot with a splash of water, simmer down 10-15 minutes (or until soft). Scoop rhubarb into ice cube trays and freeze. Once frozen, pop the cubes out and store in a Ziploc bag or glass container in the freezer. Now you can make rhubarb sauce, rhubarb compote, rhubarb syrup, rhubarb pie, most anything rhubarb—lickety split.
Other Bloggers Bloggin' About Rhubarb
Dairy Free, Gluten Free Raw Rhubarb Cheesecake Pie over at My Real Food Life
Creamy Rhubarb and Vodka Cocktail over at Jamie Oliver (I am determined to find a way to make this one alcohol-free so that I can have one everyday for the rest of rhubarb season)
Rhubarb Scones (Gluten-Free and Egg-Free) over at The Whole Life Nutrition Kitchen
Stewed Rhubarb with Star Anise and Ginger over at Jeanette’s Healthy Living