MAY FOOD FESTIVAL:
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month, we’re celebrating with a Rhubarb Chutney recipe by Chef Andrew Smith.
This tangy-sweet Rhubarb Chutney is a versatile and lively garnish. It pairs perfectly with grilled pork chops or served alongside ham.
Rhubarb Chutney Recipe
by Andrew Smith, Culinary Director
Yield: about 2 cups
- 2 cups medium diced rhubarb
- 1 cup medium diced red onion
- 1 tsp minced garlic
- 1 tsp finely diced fresh ginger
- 1/4 cup raisins
1 tsp five spice powder
- 1/2 cup water
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
- Salt to taste
- In a thick-bottomed sauce pan over medium heat, sweat onions, garlic, and ginger till they become translucent.
- Mix in the rhubarb, raisins, and five spice powder. Then stir in water, vinegar, sugar, and salt.
- Reduce to low heat and simmer approximately 30 minutes till mixture begins to thicken, occasionally stirring. Remove from heat and chill overnight.