BaltimOregon to Maine

Rhubarb chutney.

I finally found a savory rhubarb recipe I like. It’s a sweet and sour chutney adapted from Gathering Together Farm here in Philomath. It was the perfect accompaniment for the local Carleton Farms boneless pork chops I had in the freezer. Or use it in place of mango chutney.

Here’s the receipe developed by GTF’s acclaimed chef, JC Mersmann, a charcuterie enthusiast who worked at Chez Panisse. In place of the orange zest, I used fresh kumquats snagged at Trader Joe’s and substituted dried apricots for currants. I wonder how this chutney would do canned?

Rhubarb Chutney

Makes about 4 cups

1 cup plus 2 tablespoons sugar

1/2 cup red wine vinegar

1 1/2 cinnamon sticks

1 1/2 tablespoons minced fresh ginger

1 1/2 teaspoons grated orange peel

1/2 teaspoon ground cardamom

4 1/2 cups coarsely chopped rhubarb (from 1 3/4 lbs. rhubarb)

3/4 cup dried currants

4 green onions, chopped

Stir first six ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

Chutney with a pork chop and escarole.