Rhubarb chutney
Rhubarb has been pigeonholed as a fruit for dessert, used in pies or crumbles or stewed with sugar, but it can also be used in delicious savoury dishes.
Ingredients
180g brown sugar
70g golden raisins
½ cup red wine vinegar
1 tsp cracked black pepper
¼ cup crystallised ginger, finely chopped
1 tbsp drained capers
500g rhubarb, trimmed, cut into 2cm pieces
Method
1. Combine brown sugar, raisins, vinegar, pepper, ginger and capers in a medium saucepan. Cook over medium heat, stirring often, until the liquid is reduced by half (about five minutes).
2. Add the rhubarb and stir to coat.
3. Cook, swirling the pan occasionally, until rhubarb is tender and liquid is syrupy (about 15 minutes).
4. Store in a container in the fridge, or pour into sterilised jars to keep for six months in the pantry.
FRANK'S TIPS
- Rhubarb chutney will last for two weeks in the fridge and is excellent with leg ham on a sandwich
- When buying it, look for brightly coloured stalks that are firm and crisp, like a piece of celery.
- If you want to eat rhubarb for breakfast or as an addition to a dessert, peel it a little, then poach gently in a mixture of sugar, white wine and water, flavoured with vanilla and orange peel. My favourite flavouring is rose geranium, which is harder to find but gives an amazing perfumed taste.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
