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Rhubarb and onion chutney à la Gabi

updated

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Ingredients for 1 servings:

  • 150 g rhubarb, cut into 1 cm thick slices
  • 100 g onion(s) (peeled, weighed), diced
  • 10 g ginger (peeled, weighed), finely diced
  • 3 tbsp balsamic vinegar, dark
  • 1 tbsp olive oil
  • 50 g gelling sugar 2:1
  • 50 g raw cane sugar (not cane sugar)
  • 50 g rhubarb, cut into 1 cm thick slices, then halved

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Combine 150g of rhubarb, onions, ginger, vinegar, olive oil, gelling sugar, and raw cane sugar in a saucepan. Bring to a boil and simmer uncovered over low heat for about 5-6 minutes (it should have a jam-like consistency when boiling). Add the remaining rhubarb. Stir, remove from heat, pour into a prepared twist-off jar, and seal immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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