Michael Romanos Rhubarb Chutney Recipes

MICHAEL ROMANO'S RHUBARB CHUTNEY

Steps:

• Place the rhubarb in a colander, and sprinkle with the sugar. Let it drain for 30 minutes.
• Meanwhile, cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices in a 10-inch skillet over medium heat, stirring occasionally, until syrupy.
• Stir in the onion and celery, and cook for 2 minutes. Add the rhubarb, and cook over medium heat for 10 minutes, stirring occasionally. Avoid overcooking (the rhubarb should be tender but not mushy).
• Add the jalapeno and the orange zest; cook 1 minute. Stir in the lime juice, remove from the pan and let cool. Serve at room temperature, or chilled.

RHUBARB CHUTNEY

Steps:

• Place all the ingredients in a large, heavy-bottomed pan and bring to the boil.
• Lower the heat to a simmer, then continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
• Pour into hot sterilised jars, seal and label. Enjoy!

RHUBARB CHUTNEY

Steps:

• Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
• Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
• The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)

RHUBARB-RAISIN CHUTNEY

Steps:

• In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
• Reduce heat to low; simmer for 5 minutes.
• Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
• Season with salt and pepper.
• Serve warm or cover and refrigerate.
• Rewarm slightly before using.

RHUBARB CHUTNEY

Steps:

• Stir first 6 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.