Rhubarb Chutney Recipe
Servings: 4 - 6 servings
Ingredients
- 6 teaspoons olive oil
- 1½ inch piece ginger
- 3 pieces of rhubarb 12 ounces
- 4 tablespoons honey
- 1 lemon
- salt and pepper to taste
Instructions
Prep the Ingredients
- Peel and mince the ginger, cut the rhubarb into ¾ inch pieces, peel the lemon with a vegetable peeler, then quarter the lemon.
- Finely mince the lemon peels.
Prepare the Chutney
- Heat a small saucepan until hot, and add four teaspoons of olive oil. When the oil is hot but not smoking, add the ginger and cook for 1-minute, frequently stirring until it softens.
- Add the rhubarb, honey, lemon zest, and the juice from the lemon, careful not to let any seeds get into the sauce. I like to squeeze the lemon into my hand, letting the juice go between my fingers, not the seeds.
- Bring the mixture to a simmer and cook until the rhubarb breaks up and the sauce starts to thicken. You’ll be surprised how quickly the rhubarb breaks down once it gets going. You’ll be stirring, and suddenly, you have sauce. This should take about 15 minutes.
- Remove the sauce from the heat and add the additional two teaspoons of olive oil.
- Taste and adjust the seasonings with salt and pepper. Your rhubarb chutney is ready to serve with pork, chicken, turkey, or fish.
Notes
Alternative Method For Zesting
I like preparing zest the way described above, but if you have a zesting tool like a box or hand grater, you can use that for preparing the zest. Whatever works best for you.