by AntoniaJames
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A&M's Testing Notes:
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Expand2 cups of rhubarb, cut into ½” pieces (5 or 6 slender stalks) Ask a question about this ingredient
3/4 cup brown sugar, divided Ask a question about this ingredient
2 cups coarsely chopped yellow onions Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 cloves of garlic, coarsely chopped Ask a question about this ingredient
½ cup red wine (I like Côtes du Ventoux) Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 tablespoon Worcestershire sauce Ask a question about this ingredient
½ cup red wine vinegar Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
Tiny pinch each of mace and allspice Ask a question about this ingredient
3 tablespoons strawberry balsamic vinegar (recipe posted elsewhere on food52) Ask a question about this ingredient
1 tablespoon coarse mustard Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
1 - 2 tablespoons lightly chopped (or bruised) thyme leaves Ask a question about this ingredient
Toss rhubarb with ½ cup brown sugar. Cover and let sit at least overnight, or up to 48 hours. (Refrigerate after 10 hours if not using right away.) You do this because the sugar "sets" the rhubarb, meaning that it will stay firmer and better keep its shape when cooked.
Ask a question about this stepWhen the rhubarb is ready, cook the onions in the oil with a pinch of salt over medium heat until just translucent, stirring frequently. Then turn the heat down and cook for another 20 - 30 minutes, stirring every four or five minutes, taking care not to let the onions get too brown. Add the garlic and cook for about a minute on medium heat, stirring constantly.
Ask a question about this stepAdd the wine, 1 teaspoon of salt, the remaining brown sugar, the Worcestershire sauce, wine vinegar, honey, mace and allspice. Cook over medium heat, stirring frequently, for about twenty minutes, until the liquids are thick and gooey. Add the juices that have accumulated from the rhubarb and stir well. Cook for another minute or two.
Ask a question about this stepAdd the rhubarb and cook for about three minutes. Turn the heat off and cover; let it sit for about five minutes. Remove the lid, stir well and turn the heat back on. Cook for another minute.
Ask a question about this stepStir in the strawberry balsamic vinegar, the mustard, the thyme leaves and the ground pepper.
Ask a question about this stepPour into sterilized jars and vacuum seal for longer term storage. Or refrigerate for up to four weeks in any jar with a vinegar-proof lid.
Ask a question about this stepEnjoy!!
Ask a question about this stepPlease note: Like any chutney, mustard or similar condiment, this tastes better after a few days.
Ask a question about this stepI am currently eating (this sounds odd .. bear with me) a turkey, sauerkraut, swiss cheese and this confit sandwich. It is delicious!!!
Mmm, so glad you like it!! Sounds totally like my kind of sandwich. ;o)
Thanks! Hope you like it. Add some honey if it's too tart! There are a lot of variables in this one (primarily the sweetness of the onions, before and after cooking, and the sharpness of your vinegar), so you should test it after you make it . . . and after it's sat for a few days. ;o)
This looks amazing! I love the use of rhubarb in savory dishes. Into my recipe box it goes.
I had really good luck with this recipe. I typically buy artisan chutneys and such at the farmers market, and I can't believe I could make something this special at home! (I included a few tablespoons of the balsamic-steeped strawberrie from your vinegar recipe, and they blended right in.)