As I often lament, winter is long in New Hampshire. The two most problematic parts of winter for me: cold temperatures and lack of fresh, local produce. I don’t mind the snow or absence of flowers, but I do hate being cold. Also, I dislike having so few fresh produce options. I know there are plenty of options in the produce department, but they’ve been transported hundreds/thousands of miles and taste like it. So, when warmer weather returns, I’m doubly happy. I have warmer toes and fingers and a more satisfied tummy. I felt the same way when I wrote the original post in June 2011.
Back to 2011
I love the arrival of warm weather. Not only does it mean that the cold sensation in my fingers and toes should disappear, but it also means that there will be more local produce available. These local options provide us with inspiration for many meals and snacks.
Yesterday my husband and I stopped by a farmstand to purchase some greens and asparagus for our dinner. I was delighted to find that rhubarb was still available. Although I hadn’t cooked with rhubarb until last year, I have developed an affinity for this vegetable. Yes, it is technically a vegetable, even though it is treated as a fruit in pies and cobblers. Regardless to its categorization, I find it a delightful piece of produce.
The way that I like using rhubarb best is in a chutney. With its tart flavor it makes a chutney that isn’t cloyingly sweet. Like all chutneys, it can be prepared in under thirty minutes and only needs to be chilled at that point. Yesterday we enjoyed our chutney as a topping for a cream cheese and cheddar mixture that was eaten with crackers. The combination of salty cheese, crisp crackers, tangy-sweet chutney made a delicious snack for two.
Rhubarb Chutney
Ingredients
- 2 cups chopped rhubarb
- 1 small onion diced
- 2/3 cup brown sugar
- 2/3 cup cider vinegar
- 1 teaspoon cinnamon
Instructions
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Combine all ingredients in a medium saucepan.
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Bring to a boil, then reduce heat to a simmer.
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Cook for 15 minutes, stirring frequently. (Keep a careful eye on the chutney, as it can burn quite easily.)
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Serve warm, or refrigerate.
