Rhubarb Chutney

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

Make rhubarb's tart flavor available all year with this simple relish.

This mellow chutney is perfect on top of softened brie cheese. It's also a great mate with grilled pork.

15 min Prep: 5 min Cook: 10 min
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Ingredients (8)

  • 2/3 cup apple cider vinegar
  • 1 1/2 cup packed light brown sugar
  • 8 cup rhubarb, cut into ½-inch pieces
  • 1 cup golden raisins
  • 1/4 cup peeled and finely chopped fresh ginger
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 12 black peppercorns

Directions

  1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.
  2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.
  3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.

Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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