Recipe: Rhubarb Chutney

Foodsmiths Recipe by Marilyn


The traditional use for rhubarb is to sweeten it up in a pie or crisp, often in combination with another fruit such as strawberries or raspberries. But rhubarb has so many more facets to it's humble nature! This chutney is piquant, rich, and lovingly spiced, and a perfect complement to cheese, pork, chicken, tourtiere, or anything else that deserves a delicious spring chutney!

You will need...

4 cups rhubarb washed and cut into 1” pieces
2 cloves garlic finely chopped
1 medium shallot finely diced
2 inch piece of fresh ginger peeled grated
8 slices dried apricots cut into small pieces
½ cup dried cranberries
¼ cup honey
½ cup apple cider vinegar
½ teaspoon cinnamon
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons Three Farmers Camelina Oil (Roasted Garlic and chili is my go-to)
1 handful fresh Cilantro roughly chopped

Put it together...

In a medium size pot heat the Camelina oil over medium heat. Add the shallot and garlic. Cook until shallot is tender and slightly golden. Add the spices and fresh ginger. Let cook for another minute or so, add rhubarb, vinegar and honey. Cook until the rhubarb is tender but still holding a bit of shape. Remove from heat. Add the cranberries and apricots. Let the chutney cool until it is just warm to the touch. Stir in the chopped cilantro, store in the fridge for up to a week. This chutney is excellent along side of pork, chicken or a nice piece of brie or Maple Dale old cheddar.