Rhubarb Chutney

Lately I got a craving for rhubarb in a form other than cake or dessert. I thought it would be nice to make something savory. I came across this rhubarb chutney. It's a great accompaniment to meats or cheese, like goat cheese. It's a little sweet, a little tangy, and a little savory thanks to the onion.

I changed the original recipe a bit. I used brown sugar instead of white, and half as much. For me it's perfect. The chutney didn't turn out too sweet, but nicely tart.

Rhubarb Chutney

Instructions – Rhubarb Chutney:

Peel and finely chop the onions, press the garlic, chop the raisins, and peel the rhubarb and cut it into 1 cm pieces.

Heat the olive oil in a skillet and cook the onion with the garlic, ginger and ½ tsp salt until the onion turns translucent. Remove from the heat, add the wine and raisins, then put it back on the heat and bring to a quick boil (about 1 minute). Add the sugar and stir until it dissolves. Add half of the rhubarb and bring to a boil. Then lower the heat and cover the skillet. Simmer until the rhubarb breaks down. Next, add the remaining rhubarb, turn up the heat and cook, stirring, until the rhubarb added last starts to break down. Let cool.

Enjoy!

Additional notes:

If the chutney turns out too tart, you can add more sugar. If it's too sweet, add some wine vinegar.

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