Dispatch from the Rhubarb Patch

April 23, 2009

My rhubarb patch

My rhubarb patch

I have known rhubarb for over five decades, but I’ve just now learned that the marriage of rhubarb and rosemary is a wonderful thing. 

I tried the Rhubarb Chutney recipe that Lynne shared in her “Comment” to my April 14th post.  I had to make a special trip to the grocery store for a shallot, which I had never before used in cooking.  And then when I was home again assembling the ingredients for the chutney, I realized that I was also missing orange marmalade.  I did have a few oranges on hand, so I considered taking the time to first cook up a batch of homemade marmalade.  I looked on the Internet for recipes.  Nothing was quite right.  One recipe required overnight soaking of the orange slices.  Another made a huge batch. 

So I contemplated the contents of my pantry.  What if I substituted dried mangoes for the orange marmalade? 

I proceeded to make the chutney as follows:  In a medium saucepan, I sauteed the shallot in a small amount of butter.  Then I added about 2 cups of cut rhubarb.  Using my kitchen shears, I cut the dried mango into slivers, about 1/3 cup, and I tossed them into the pot.  Then I added 1 to 2 Tbsp maple syrup, salt, and minced fresh rosemary.  I cooked the mixture until everything softened.

I had always believed that rhubarb required a lot of sugar to offset the tartness, but this recipe proved me wrong.  It tasted heavenly.  Thanks, Lynne!

3 Responses to “Dispatch from the Rhubarb Patch”

  1. Lynne Says:

    It never would have occurred to me to substitute the dried mangoes. What a great idea!

  2. […] Chutney using the recipe from one of my earliest blog posts.  (You can link back to it here.)  My entry won the Savory Division!  (I was awarded a subscription to Edible Seattle Magazine […]

  3. […] Dispatch from the Rhubarb Patch, April 23, 2009 […]

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