Thursday, May 6, 2010

Pie Plant

It's really spring when the rhubarb is ready! Here on our farm, we have a healthy rhubarb patch, planted many years ago at the far end of the garden. Most have enjoyed rhubarb baked in a pie. Here's a recipe for an unusual use for "pie plant" – Rhubarb Chutney 
3/4 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
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Combine first 8 ingredients in heavy large pot. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries and cook until rhubarb is tender and mixture thickens slightly (about 5 minutes). (I find this takes longer than the five minutes mentioned in the recipe but plan on watching and stirring so it doesn't scorch on the bottom.) Cool completely and store in the refrigerator in a glass jar. Bring to room temperature before serving as a condiment for chicken, lamb or pork. It's also good on grilled tofu.

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