Along the Grapevine


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Rhubarb Chutney

I have been making rhubarb chutney as long as I have been cooking. It is more than an condiment for Indian dishes – it can be added to sauces, meatloaves, dressings, dips and sandwiches. It is simple and quick to make, and takes care of all that surplus, if that is a problem, in a way that will preserve it for the months to come. I have not made it the same twice – the choice of spices is endless and it is worth trying different combinations. Starting with rhubarb, sugar and vinegar, just add whichever spices you fancy. Make it as spicy or sweet as you wish, and just follow your nose (the olfactory part that is).

The problem with my rhubarb is that it is not of the ‘pretty’ variety. The middle is green, and although it tastes as good as any, it makes the chutney brown. In this recipe, I attempted to make an appealing red colour, so I offer a few tips to achieve this, as well as a method to prevent overcooking the rhubarb which I think also detracts from its appearance.

In order to do this, I used forced rhubarb, a method I described in an earlier post. This is not necessary, but it did make a difference in the colour. Below is a picture of my freshly picked forced rhubarb. It really is a bit sweeter and more delicate than the grown-in-the light variety.

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I also made a rhubarb custard pie with some of it, just to highlight the beautiful colour.

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To reduce the cooking time of the rhubarb and prevent it from collapsing into a stringy sauce, I cooked all the other ingredients first and added the rhubarb just for the last few minutes.

I processed half the jars in boiling water for ten minutes, and this also had an effect on the colour, so if you want a really pink product, it’s best to seal in jars and store them in the freezer. I also used a red vinegar, namely one in which I infused red choke cherries, but I’m not sure this made a significant difference.

Rhubarb Chutney

Ingredients

6 cups rhubarb, chopped into 1/2 inch pieces

2 cups sugar

1 1/2 cups cider or red vinegar

1 onion

3 red chili peppers

1 tbsp fresh grated ginger

1 stick cinnamon

3 tsp minced garlic

1 tsp fennel

1 tsp salt

1 cup raisins (or other dried fruit)

Method

Mix the sugar and rhubarb and allow to stand overnight or about 12 hours. Strain the syrup from the rhubarb and mix it with all the other ingredients. Cover the mixture with a tight fitting lid, bring it to a boil and simmer for about 1 hour. Remove the cinnamon stick and add the rhubarb. Continue to cook for a further 20 minutes or until the rhubarb is just soft but not disintegrating.

Makes 1.5 litres.

DSC03387.JPGLinked to Fiesta Friday #172

Dandelion Flower Syrup on Punk Domestics

Other rhubarb recipes: Rhubarb Ice Cream;  Crabapple, Rhubarb and Ginger Jam;  Sumac and Rhubarb Soup;  Rhubarb and Berry Crisp;  Spruce Tip Panna Cotta with Rhubarb Sauce;   Wild Berry Tarts with Rhubarb Curd;  Rhubarb Crabapple Ketchup


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Rhubarb Tart

Now that rhubarb is in season, here is a novel way you can serve it. Baked in a vegan custard and a puff pastry it is a simple recipe to add to your answers to “what do I do with all this rhubarb?” DSC03045.JPG

I developed this recipe in response to a recipe challenge set by one of my favourite food bloggers, Sonal of Simply Vegetarian. If you are not familiar with her blog, do pay her a visit. Her reliable, delicious and exotic recipes are a credit to the food blogging community.

The conditions of the challenge were to make a vegetarian semi-homemade, that is homemade with a store bought pastry base of any kind. So I purchased a package of puff pastry.

It is really just the beginning of rhubarb season here, and my rhubarb was not quite ready for picking when I baked this. However, a couple of weeks earlier I had started an experiment to force the first shoots. I covered one small patch with a ceramic chimney (actually our well cover) and placed a stone on top – any tall opaque vessel would do. Two weeks later I uncovered my experimental patch and this is what I found.DSC03026

The covered patch was much taller and ready to pick while the other rhubarb was close to the ground as seen in the above picture on the right. The leaves were smaller and yellowish, but the rhubarb was bright pink or red with snowy white interior.DSC03030

This variety of rhubarb is usually green inside with only streaks of red on fairly green stalks – fine for cooking but not the prettiest. This was much prettier. It was also sweeter and a lot less fibrous. Of course, any rhubarb will work, but the redder the variety you get, the better the appearance. I will definitely be doing this again next year and more of it.

I also wanted to make a vegan custard. As the challenge is for a vegetarian dish, though not necessarily vegan, I wanted to make it appealing to as many readers as possible. Also, I was running low on eggs. This was definitely another experiment for me, and again one that worked. For the custard-like consistency, I simmered some flax seeds and strained them. A little sugar, cardamom for flavouring and almond milk for bulk, it really couldn’t be easier or more fool-proof.

Rhubarb Tart

Ingredients

500 grams puff pastry

a few stalks of rhubarb

flax seed liquid+

2 cups almond milk

3 Tbsp thickening flour (I used tapioca flour)

1/2 cup sugar

1 tsp freshly ground green cardamom

1 Tbsp rhubarb or other fruit bitters (optional)

Method

+ To make the flax liquid, bring 2 Tbsp flax seeds to a boil in 1 cup of water. Turn the heat down and simmer for 30 minutes, uncovered. Strain the liquid through a fine sieve. Use the seeds in the strainer to add to a smoothie! For a lighter colour than I achieved, use golden flax seeds rather than the dark ones.

Roll out the puff pastry to fit a pan 12 inches by 9 inches and prick all over with a fork. Mix the flax seed liquid, milk, flour, sugar and cardamom and heat gently, stirring frequently, until it thickens and the flour is cooked. It will still be more liquid than the final product since the flax seed won’t set until cooled. When semi-cooled, add the bitters if using them.

Pour the mixture into the prepared pan and place rhubarb pieces of about 3 inches in length and slit lengthwise if very thick neatly on top. Bake in a 350 degree oven until the crust is golden and the rhubarb is cooked, about 30 minutes.

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The custard will be very liquid when it comes out of the oven, but will set as it cools. Serve as is or with a dusting of confectioner’s sugar or drizzle of syrup. I used honeysuckle syrup.

Many thanks to Sonal for her initiative and for inspiring me to try something new! I enjoyed every bit of it.