Rhubarb chutney

6 servings

20 minutes

Rhubarb chutney is an exquisite sauce of French cuisine that combines the rich tartness of rhubarb with sweet spicy notes of cinnamon, cardamom, and ginger. Its origins trace back to ancient European recipes where fruit and vegetable chutneys were used to complement meat and cheese dishes. This version is particularly good with roasted meats, cheese assortments, or fresh bread. Made with red onions and wine vinegar, it acquires a delicate sweet-sour structure that deepens after steeping, becoming a harmonious addition to refined gastronomic pairings. Its thick consistency makes it ideal for light snacks while its vibrant flavor refreshes and awakens the appetite. A wonderful choice for those seeking unusual and elegant flavor solutions.

Energy value per serving

• Calories: 123.3
• Proteins: 3.1g
• Fats: 0.6g
• Carbohydrates: 27.9g

Ingredients

• Rhubarb stems: 1 kg
• Cinnamon: to taste
• Red onion: 4 head
• Sugar: 4 tbsp
• Ginger: 50 g
• Cardamom seeds: 6 pc
• Red wine vinegar: 75 ml
• Green onions: 50 g

Cooking steps

1. In a deep saucepan, add finely chopped red onion, finely chopped ginger, sugar, a cinnamon stick, and cardamom.

   Required ingredients:

   • Red onion: 4 heads
   • Ginger: 50 g
   • Sugar: 4 tablespoons
   • Cinnamon:  to taste
   • Cardamom seeds: 6 pieces

2. Sauté everything over high heat, stirring, for two minutes.

3. Pour wine vinegar there, add finely chopped rhubarb, and simmer while stirring for five minutes.

   Required ingredients:

   • Red wine vinegar: 75 ml
   • Rhubarb stems: 1 kg

4. Mix with finely chopped green onions, simmer for another two minutes.

   Required ingredients:

   • Green onions: 50 g

5. Remove from heat, take out the cinnamon stick, and let the chutney sit for an hour.

6. Ready to serve!