Tis the season for rhubarb. This is a rhubarb chutney recipe I developed while at Gramercy Tavern which we used on the spring cheese plate. You’ll notice that the sweet and sour components of the rhubarb bring out different qualities in the cheeses, flavors you don’t get when eating the cheese alone.
- olive oil
- 1 knob ginger peeled and cut into large pieces
- 2 stalks lemon grass
- 2 cups sugar
- 1 cup orange juice
- ½ cup lemon juice
- ½ cup ginger pickling liquid
- 2 cups raspberry vinegar
- 1 cup diced shallots
- 1 bottle verjus
- 1 tablespoon aleppo pepper or red pepper flakes
- 6 quarts rhubarb diced
- Heat the olive oil in a large sauce pan over medium-high heat and add all the ingredients except the rhubarb and aleppo pepper and cook at a simmer until reduced by half.
- Add the Aleppo.
- Add half of the rhubarb and cook until it begins to break down and become very soft, about 7 minutes. Remove from heat and add the second half of the rhubarb and cool to room temperature. Half of the rhubarb should be soft and half al dente. Season with salt to taste.
- Let it cool and serve it as an accompaniment with a cheese course. Or if you're not into cheese, serve it with a pork chop!