Fresh Rhubarb Chutney

By Arlene Kroeker
 

      Rhubarb can be eaten cooked or raw. Rhubarb has been called the first fruit of the spring, but it is not a fruit, it is technically a vegetable.

Ingredients

 
      1 teaspoon vegetable oil

      1/2 red onion, chopped

      3 cups thinly sliced fresh rhubarb

      (1 lb of rhubarb equals 3 cups chopped)

      1 green apple. cored and chopped (unpeeled)

      1 jalapeno, seeded and minced

      2 garlic cloves, minced

      2 tablespoons finely grated fresh ginger

      1/3 cup brown sugar

      1/2 cup raspberry Jam

      1/2 teaspoon each cinnamon and allspice
 

Preparation:

 
      Heat oil in a large saucepan set over medium heat. Add onion. Sauté 3 – 5 minutes. Add remaining ingredients. Stir occasionally over medium heat until mixture comes too a boil. Reduce heal and simmer, uncovered, stirring occasionally until thickened, about 10 – 15 minutes, Chutney will thicken as it cools.

      Serve warm or at room temperature. Cover and refrigerate for up to 1 week. Spoon over cheddar cheese on a baguette or cracker.
 

What Is Chutney?

 
      It is a relish or condiment that complements protein foods such as legumes, meats and cheeses. Made with fruit or vegetables, chutneys are a combination of sweet and sour tastes.
 

Nutrition:

 
      The rhubarb season begins in April and continues until September. Rhubarb is low in calories (1 cup contains about 25 calories), but because of its tartness a large amount of sugar is usually added. Rhubarb is 95 percent water, low in sodium and high in fiber, and contains no fats or unsaturated fats. Rhubarb’s crisp sour stalks are a source of vitamins C and A (powerful natural antioxidants), as well as potassium and calcium, although the oxalic acid does not allow maximum absorption of the calcium. Rhubarb stalks also provide good amounts of vitamin K (promotes bone development) and is rich in B-complex vitamins, such as thiamin, riboflavin and folates. If field-grown, rhubarb has “strings” running up and down the sides of the stalk, similar to celery. This doesn’t occur with hothouse rhubarb. The darker red rhubarb tends to be sweeter and will require less sugar In a recipe. A fresh piece of rhubarb aids Indigestion.