Rhubarb Chutney

Rhubarb is mostly eaten in desserts like cakes, crumbles and more or prepared as jams, juices and stewed fruits. I thought i’d give it a try to make something different out of it and prepare this amazing seasonal vegetable as a chutney.

Once approved by everyone in the flat (aka my official testers during quarantine) I thought I had to share the recipe with you guys! This chutney is nicely balanced in it’s earthiness and fruitiness and is perfect in combination with some French cheese as for example Brie.

Ingredients:

• 2 rhubarb sticks

• 1/2 onion

• Ginger

• Olive oil

• Fleur de sel

• Cinnamon

• Red pepper

• South Sea dream spice mix

  (containing: chili, fennel, cumin, basil, mango, rosmarin, lemon peel, sugar, salt)

• 2 tsp cane sugar

Directions:

1. First of all peel the rhubarb until there are no more threads and then cut it into small pieces.

2. Cut the onion into small cubes. Boil the rhubarb in some olive oil for a few minutes, add a little of each spice and 2 teaspoons of sugar, deglaze with a little water and cook until soft for 2 minutes.

3. Sauté the diced onion in olive oil, add salt and pepper and a few small pieces of ginger.

4. Put everything in the blender until it gets smashed but leave still pieces. Let it cool down and stand. Enjoy!