Many people only know rhubarb to have one friend, the sweet strawberry, cuddled up together in a pie or crisp. In fact, rhubarb is a distinctive flavor that makes a tasty companion to many other denizens of the garden. This gingery chutney leads us through the spice route into India.
1 cup brown sugar, packed
½ cup apple cider vinegar
1 pound rhubarb, trimmed and sliced ½” thick
½ cup raisins
Juice of one orange
¼ cup finely chopped crystallized ginger
2 teaspoon fresh ginger, grated
1 shallot, finely chopped
½ teaspoon crushed red pepper
½ teaspoon coriander
Dash of ground black pepper
Zest of one orange
- Place brown sugar and vinegar in a sauce pan on medium heat. Bring to a simmer until sugar is dissolved.
- Add the rest of the ingredients to the pan and combine evenly over medium low heat. Stirring occasionally, cook until rhubarb becomes tender and the liquid becomes like syrup, about 1 hour.
- Turn off heat and mix in the orange zest.
- Cool and serve, or store in an airtight container for up to 5 days.