I have discovered after two years that when I get an idea about preserving in my mind, I can’t shake it until I have pickled or canned or preserved whatever it is I have in mind. I had a big pile of rhubarb and I wanted to make pickles, but then I came across a recipe for rhubarb mint chutney that I really wanted to try.
A half an hour before my husband and I were scheduled to leave for a weekend where he would be working and and I would be lounging, I was taking this rhubarb chutney out of the water bath. I had a jar that wasn’t quite full enough to preserve safely, so I took it with me to try out with my friends. It turned out to be a beautiful jewel pink colour and I loved the tart flavour of it on top of crostini. I didn’t use nearly as much mint as the recipe called for, but a sprig of fresh mint on top makes up for it. You can also serve it with grilled meats, such as lamb chops or chicken.
If I told you that the morning we were leaving for our trip I marinated two flank steaks, made strawberry bread, packed and cleaned up so the place would be vaguely tidy when we returned, plus made these preserves, would you believe me when I said it was really easy?
If you are new to preserving, or you want a bit of a refresher course, just check out the posts I did when I first starting posting on Preserving the Harvest. I should say that I didn’t cut the rhubarb nearly as finely as the recipe suggests, and it worked out just fine. I also didn’t have any orange rind, so I skipped that. Don’t skimp on the amount of vinegar or sugar though, because you want it to be preserved safely.
|1 1/2 lbs||rhubarb|
|1 1/2 tsp||whole cloves, lightly crushed|
|1 tbsp||olive oil|
|2||onions, coarsely chopped|
|4||red plums, pitted and cut into large chunks|
|1 tbsp||plus 1 tsp orange zest|
|1/2 cup||white wine vinegar|
|1/4 cup||plus 2 tbsp sugar|
|salt and freshly ground pepper|
|1/2 cup||coarsely chopped fresh mint|