A few missed posts….and an Awesome Rhubarb Chutney
Hi all! Sorry I missed last week, but here are a few of the dishes we cooked up with links to loooove!- both from The First Mess this week. A great, great blog with beautiful pictures and an amazing resource.
There’s a Cucumber Rice Noodle Salad with Lime on top of a great big salty sweet slice of watermelon
There’s a Gluten Free Pizza/tart with a dairy free Onion Cream, topped with some shocked asparagus and grilled garlic scapes
And then, then there’s the recipe I’ve been demo-ing this week….which is a 20 minute, 1 pot, savory rhubarb chutney. That exactly 200 people have loved and tasted. That’s a pretty good approval rating…. I served it with pork, we had it on top of some toasty bread, or just eat it straight. Whatever your heart tells you to do! Anyway you go about it, it’s delicious. The recipe is courtesy of Corbin Hill Food Project’s chef/nutritionist Louise Noel, who is the most upbeat and amazing woman. She’s seriously cool.
So. Rhubarb Chutney. Let’s do this.
Serves about 4-5 as a side for a main dish, preferably simple pork or chicken, or on top of bread (with cheese would be even better)
- 2 teaspoons canola oil
- 1 medium onion, chopped into medium dice
- 4 cloves garlic
- 1 lemon, zest and juice
- 1″ piece of fresh ginger, grated (removes fibers better than chopping)
- 1 teaspoon salt
- fresh ground pepper to taste
- 2 medium tart apples, diced into small cubes
- 1/2 cup golden raisins
- 1/2 cup maple syrup or 1/3 cup honey+ additional water
- 5 stalks rhubarb, chopped into pieces about 1/2″ long
Heat the oil until shimmering, then add your sliced onions and let cook until translucent. Add garlic and ginger, cook until fragrant, and then add the lemon juice and zest.
Add salt and pepper, rhubarb, maple syrup or honey and raisins. Cook over low heat until rhubarb starts to soften, add half the apple and simmer an additional 3-4 min. Add the remaining apple just before serving for some textural contrast.
Dig in, and love yourself!