In the Kitchen: Spicy Rhubarb Chutney

Straight from Abuela's garden!

Each summer we always snag our fair share of rhubarb between my Mom and Abuela's gardens so we have lots of rhubarb cobbler, crisp, pie, etc. Don't get me wrong. I absolutely LOVE any baked variation of rhubarb but it isn't the taste that I get tired of, it is the preparation. And to be frank, I'm not the baker in our house, Ben is.

I went searching for another use for my rhubarb and I really wanted something that could be used in a savory dish. This is a hodge-podge version of a few recipes I found and I'm very pleased with the outcome! Warning: it is pretty spicy, which we loved about it, but for those who like milder foods- be warned.

Please meet Rhubarb Pie's alter-ego, Spicy Rhubarb Chutney.

What you need:
2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisins

The Plan:

In a large pot combine salt, spices, sugar and vinegar. Bring to a boil and stir to dissolve sugar. Add rhubarb, jalapenos, garlic, ginger, onion and raisins. Bring back to a boil, reduce heat and simmer until thick, stirring often, about 45 minutes to 1 hour.

A few tips: Keep an eye on your chutney as it cooks!! Just because it took 45 minutes for me doesn't mean that it will take that long for you. With all that sugar in there, you can easily scorch your concoction giving it a charred taste so make sure to check up on it and give it a stir regularly. We canned our chutney to enjoy all year long! It is particularly good on most sandwiches or paired with Manchego cheese on light cracker.

Any other savory or unique rhubarb recipes you have to share? I'd love to hear them!