Recipes: Appetizers

Savoury Rhubarb Chutney

Prep Time:

Serves

Makes 2 1/2 cups

Ingredients

  • 4 cups Rhubarb, chopped (approx. 1 – 1.5 lbs), 1/2” dice
  • (Reserve approx 1/4 cup – finely chopped)
  • 1 Vidalia onion, sliced thin (approx. 1 cup)
  • 3/4 cups Brown sugar
  • 1/3 cup Cider vinegar
  • 1 Tbsp garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground red cayenne pepper
  • 1 tsp Ras El Hanout (Epicentre Moroccan Blend) spice
  • 1/2 cup Golden raisins
  • 1 tsp Corn starch (optional)
  • 1 baguette, sliced and toasted
  • 300 gr. soft goat’s cheese.

Directions

  1. Sauté onions until translucent, add garlic and rhubarb (except reserved portion).
  2. Cook approximately 2-3 minutes.
  3. Add Brown sugar and vinegar, bring to a quick boil.
  4. Reduce heat, add ginger, spices, and raisins.
  5. Allow to cook until rhubarb is softened (approx. 5-10 minutes). Add cornstarch (dissolved in 2 Tbsp cold water) to thicken. Return to boil and remove from heat.
  6. Rhubarb pieces should still be visible – be careful not to over cook.
  7. Stir in reserved (raw) rhubarb. Allow to cool.
  8. Serve on toasted crostinis with soft goat cheese. Also excellent with pork, on sandwiches, or use as a dip with raw vegetables.
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