I came home with some rhubarb and cheese. I love rhubarb, probably because I like tart things. I don’t eat it that often, but have been thinking about it a lot because of the road-side signs advertising its availability. When I got home I did a quick Google search for recipes. I came across one for rhubarb chutney, sounded good but must involve some kind of processing or canning. Not so! It was actually quite easy and a way I have never used rhubarb.
Spiced Rhubarb Chutney
1/2 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb
1/2 cup chopped red onion
1/3 cup raisins
Combine first 8 ingredients in heavy large pot. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried raisins; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Adapted from Bon Appetit.
I still had some left over rhubarb, so I decided to make the classic strawberry rhubarb crisp. Trying new things is good, but enjoying classics is still great too. My Mom used to make it for us. It always seemed close to my birthday (the end of May) maybe that’s why I have such good memories. Rhubarb also always reminds me of my mom warning us 1000 times that the leaves were poisonous (when she saw the rhubarb in my fridge from the market she thankfully reminded me again, for real).
1/2 cup white sugar
1 tablespoon whole wheat flour
2 cups sliced strawberries
2 cups chopped rhubarb
1/2 cup whole wheat flour
1/4 cup brown sugar
1/3 cup butter or margarine
1/2 cup oats
Combine white sugar, 1 tbsp flour and fruit in an 8x8 glass baking dish. Combine the rest of ingredients in a bowl. Use a fork to cut in the margarine. Top fruit with the mixture and bake for 45 min.
Serve alone or with vanilla frozen yogurt. I don’t need to tell you how good this was. To see the original recipe look here. I reduced both the brown and white sugar, the margarine, switched to whole wheat flour and increased the fruit.
Who wouldn't want their house to smell this good and who wouldn't want car seats three deep for a little adventure?