As Rhubarb comes in season, we can take inspiration from Sweden where Rhubarb Chutney is often paired with cheese or meat. Variations on this basic recipe are many, you can include a number of different spices with the rhubarb including curry, ginger, coriander, fennel seeds and chilis to make it spicy. Use this as a base and add what you want!
- 4 rhubarb stalks, chopped into 2 cm dice
- 3 tablespoons caster sugar
- 1/2 teaspoon salt
- 1 onion, finely diced
- 1 tablespoon rapeseed/canola oil
- 2 teaspoons mustard seeds
- 1 tablespoon apple cider vinegar
Toss the rhubarb in sugar and salt, set aside.
Sautee the onion in oil for a few minutes until translucent. Add the mustard seed (and any other seed/spice) and let fry to release the flavors. Add the rhubarb, sugar and apple cider and simmer for 5 – 10 minutes. Covering as needed to let the rhubarb cook until soft. Once the desired texture, put it in a jar and let cool.
Serve with cheese, pork or crackers!
Adapted from cooked.com.