Ingredients
- ¾ cup of sugar
- ⅓ cup of cider vinegar
- 1 tablespoon of minced garlic
- ¾ teaspoon of ground ginger
- ½ teaspoon of ground cumin
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of crushed red pepper flakes
- ¼ teaspoon of ground cloves
- 4 cups of coarsely chopped fresh or frozen (thawed) rhubarb
- ½ cup of chopped red onion
- ⅓ cup of golden raisins
- 1 teaspoon of red food coloring (optional)
Here are the steps
- In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Stir in the rhubarb, onion and raisins. Return to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, 10-15 minutes. If desired, stir in food coloring.
- Transfer to a bowl; refrigerate until serving.
Here are some serving suggestions for rhubarb chutney
- Serve it with vegan cheese and crackers as a snack or appetizer.
- Use it as a condiment for sandwiches, vege-burgers or wraps.
- Pair it with dahl, curry or rice or pasta dishes as a tangy sauce.
- Mix it with soya yogurt or vegan kefir or labneh and use it as a dip for fresh fruit or pretzels.
- Spoon it over vegan vanilla ice cream for a delicious dessert.
Nutritional benefits
Rhubarb chutney is a delicious way to enjoy rhubarb and it also has some nutritional benefits. According to different sources, rhubarb chutney can provide:
• Vitamin C, which is important for immune system function and collagen synthesis.
• Potassium, which is essential for fluid balance and nerve and muscle function.
• Calcium, which is vital for bone health and muscle contraction.
• Iron, which is involved in oxygen transport and energy production.
• Fiber, which helps with digestion and blood sugar regulation.
However, rhubarb chutney also contains a lot of sugar, which can contribute to excess calories and dental problems if consumed too often. Therefore, it is best to enjoy rhubarb chutney in moderation and as part of a balanced diet.
Enjoy your rhubarb chutney!
Rhubarb is a vegetable
Rhubarb is a vegetable that has fleshy, edible stalks that are often cooked with sugar and used in desserts (e.g. rhubarb and custard!). The use of rhubarb as food is relatively recent, as it was first recorded in 18th to 19th-century England after affordable sugar became more widely available. Rhubarb was introduced to England by travellers who brought seeds from other countries, such as Abyssinia and China. It was grown for medicinal purposes until it was discovered that it could be eaten when sweetened.
Rhubarb became popular in England, especially in West Yorkshire, where a 9 square mile area known as the Rhubarb Triangle was established. Here, rhubarb is grown in special sheds in a process called forcing, which involves covering the roots with manure and keeping them in the dark to produce tender and sweet shoots. The rhubarb is harvested by candlelight to preserve its quality and flavour. Forced rhubarb is a culinary treasure that has been eaten in Yorkshire since the 19th century and is now having a renaissance.
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