I have stumbled over the most deliciously, delightful new use for rhubarb. Don't get me wrong, I love rhubarb pie and the strawberry rhubarb dessert that my Grandmother used to make on those hazy days of summer, but realistically, how many of those crimson stalks can you eat in that 2 week period when it is ready to harvest?
When I came across this recipe in Ball's Blue Book, I was intrigued by the combinations of flavors and the idea of the tastes of the ingredients blending together. I have never been one who just jumps into something new. I like the safety of the tried and true recipes- just like a friend that you know and trust that they won't let you down. I am working on branching out of my safety zone.
It all boiled down to the fact that I had a bumper crop of rhubarb and I am the only one in my family who likes rhubarb. How many pies could I eat? So, as I searched through my dog-eared book of recipes, I focused in on Victoria Sauce:
2 quarts chopped rhubarb
1 1/2 cups chopped raisins
1/2 cup chopped onion
3 1/2 cups brown sugar
1/2 cup vinegar
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
Combine rhubarb, raisins, onions, sugar and vinegar in a large saucepan. Simmer until thick. As mixture thickens, stir frequently to prevent sticking. Add spices and cook 5 more minutes. Ladle hot sauce into hot jars leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
I have yet to use this sauce but I will say that I saved a dollop of sauce in the bottom of the saucepan for sampling and the party that showed up in my mouth was over the top. The textures along with the sweet/tart/spice combination was perfect. I have yet to taste a better chutney. I plan to use it on brie and as an addition to pork and chicken. Beyond that, it is all going to be a culinary adventure! Enjoy~
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