Rhubarb Chutney

The CSA this week included 8 stalks of rhubarb. The natural reaction is "What on earth am I supposed to do with this much rhubarb?" So I'm making chutney.


Original recipe here: http://www.marthastewart.com/348836/rhubarb-chutney?czone=food%2Fspring-produce&gallery=275393&slide=284420&center=1009726


8 stalks of rhubarb, chopped
1 tbsp olive oil
1 small onion, chopped
4 cloves garlic, diced
1 tbsp powdered ginger
1 tsp salt
1/2 cup wine
1/4 cup candied strawberries, chopped
1/2 cup sugar


1. Cook onion garlic, salt, and olive oil in a saucepan until the onions are translucent (~5 minutes)
2. Add the wine and strawberries, bring to a boil. Cook for 1 minutes
3. Add the sugar. Stir until it is mixed thoroughly
4. Add the ginger and half the rhubarb, let it cook at a simmer/low boil until the rhubarb disintegrates (~5 minutes)
5. Add the rest of the rhubarb, let it cook until the rhubarb is just starting to get soft (~2 minutes, maybe 2:30).


I might add a little bit less wine than that next time, I had to let it boil off for a bit. Otherwise, eat it hot on bread and cheese. I'll try this with roasted turkey as well tomorrow. But it came out really well.