Photo by Judith Hausman
dulcet - tart Rhubarb Chutney makes a delicious bag .
Changed plans become two beautiful pieces of local , grass - prey pith into leftovers . We ate a few slices , but the barbecued London broil and the butterflied half - leg - of - lamb are now mostly cold in the fridge . No matter ; remnant are a favorite challenge !
I can make curry from the lamb with onions , white potato , mustard cum , curry foliage and so on ( perhaps even add up a little cream or whole - milk yogurt near the final stage to smooth out the sauce ) . The next nighttime , I can give the flimsy - sliced beef a washup of tomato plant sauce , brown sugar and acetum and nestle it into crusty rolls to serve with slaw or Irish potato salad .
However , the easiest replay for either center would be to wake it up with a quick and seasonal rhubarb chutney . This sweet - tart recipe was originally for fresh pineapple , but with a trivial additional sugar , the punch of chili and the warmness of spices are just right with tender , now - available rhubarb .
Fresh green chili con carne give a brighter smack , but a dry chili pepper will turn the pink rhubarb a glossy dark loss . For the hope heating plant , use as hot a pepper as you like . The pleasantness is adjustable , too . experimentation with adding a clove of garlic and a small hack onion to the sauce , as well .
Gently warm the meat , so as not to overcook it , spoon some Indian relish alongside the slices and serve them with , say , cauliflower and a rice pilau or just whole - wheat Indian flatbread ( chapatti ) .
Yield : about 1 1/2 cups
Rhubarb Chutney
INGREDIENTS
PREPARATION
If using a dried chili , take out the stem , break it up and intoxicate it in a little pee for at least 10 minutes .
In a food processor , liquidiser or fresh coffee grinder , coarsely grind the fennel , coriander , mustard and cumin seed ( if using ) .
ignite the oil in a large pan , and gently sauté the ground seed for a few minutes until they become fragrant . Add the Curcuma domestica , wry cumin ( if using instead of seeds ) and table salt . bestow the reconstitute chili or the fresh , chopped ones , and sauté a little longer until the fixings meld .
Add in the sliced rhubarb and ginger . If the admixture face toodry and risks burn , add a couple of tablespoonful of the pee in which the dried chilly was soaked . Cook plow until the rhubarb has softened . lend the sugar last , and Captain James Cook uncover in brief to melt extra liquid state . Cool jolly , and serve .
You might also savor these Locavore formula :
Stewed Rhubarb Pairings
Spiced Tomato Jam
Read more of Locavore Recipes »
