Rhubarb Chutney
Ingredients
- 1 lb rhubarb, washed & peeled (reserve peels for stock)
- ½ cup red wine vinegar
- 1 cup sugar
- 3 cups water
- 2 star anise
- 2 cloves
- 1 tsp black peppercorns
- ½ cinnamon stick
How-to
- Gently wash rhubarb and peel off outer strings. Save the peelings. Cut rhubarb on the bias into ¼" pieces and set aside
- In a small sauce pot, create poaching liquid and combine the rhubarb peelings with the sugar, water, vinegar and spices
- In a small sauté pan, toast the cloves, anise, peppercorns and cinnamon stick over low heat until you can smell the spices, about 1-2 minutes. Add to poaching liquid
- Simmer on low heat for about 20 minutes and strain, reserving the liquid
- Divide the cooking liquid into 2 small saucepans. Add half of the cut rhubarb to half of the liquid and cook over medium heat until slightly mushy and liquid is absorbed, about 20 minutes
- At about the 13-minute mark of the simmering rhubarb, place a second saucepan with the remaining liquid, and remaining rhubarb. Cook over medium heat just until tender, 6-7 minutes for an ‘al dente’ texture. Allow softened rhubarb to continue to cook for 6-7 minutes
- Strain the al dente rhubarb pieces, reserving the liquid. Combine with the softened rhubarb to provide texture. Set aside and cool before use
Optional
- Reduce the remaining poaching liquid in a saucepan over medium-low heat until it reaches a maple-syrup consistency
- Remove to cool, and use as a dessert sauce, or over pancakes