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Rhubarb, rhubarb, rhubarb....


By Elke

Rhubarb, rhubarb, rhubarb....

The crowns are showing, promising many wonderful desserts and chutneys next month. Here on the East Coast, they serve rhubarb chutney with fish cakes - a match made in heaven.

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Hmm, we love rhubarb, too, but will just take your word for that combo :-)

16 Apr, 2009


I was dubious too, but it's delicious.
Rhubarb Chutney

1/3 c cider vinegar
3/4 c sugar
1 tbsp fresh garlic
1 tbsp minced ginger
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp crushed red chili peppers
4 c diced fresh rhubarb
1/2c diced white onion
1/2 c golden raisins
Combine first 8 ingredients, simmer
until sugar has dissolved. Add rhubarb
onion and raisins cooking over
medium-high heat until rhubarb
is tender and sauce has thickened
slightly. This sauce can be made
ahead of time and served at room
temperature or warmed slightly.

16 Apr, 2009


I just keep putting off rhubarb, time to just go get some.....:-) Glad for the reminder. And a great recipe.

16 Apr, 2009


Many, many Thanks for the above recipe, Elke. Will do so when the time comes, and will definitely try with fish cakes, as the idea is growing on me. :-)

16 Apr, 2009

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