Rhubarb Chutney Jamie Oliver

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Rhubarb Chutney Jamie Oliver recipe is a deliciously sweet dish to add to your Easter spread. This version of his recipe has been adapted to a crock pot. I love rhubarb and chutney so this is a match made in heaven for me. I have to admit that until recently I wasn’t a big fan of chutney.

Then I tried this recipe and now I can’t get enough of it. It will help keep you warm on a cold winter’s evening and not be too heavy in the stomach. Serve with roasted meat or chicken, or try adding some to your cheese sandwiches.

Speedy Rhubarb Fool

  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings

Making this rhubarb fool is quite simple. It only takes a few more minutes to assemble everything after the fruit has simmered and your puff pastry is ready.

For the rhubarb compote:

1 pound rhubarb, trimmed and chopped

1/3 cup sugar or vanilla sugar

1/2 orange, juiced

For the wafers:

3 tablespoons icing sugar

1 teaspoon ground cinnamon

1 pound piece frozen puff pastry

For the flavored yogurt:

2 cups plain yogurt

1 orange, zested

1 heaping tablespoon honey

Directions

  1. Grab a small pan, add the rhubarb, sugar, and orange juice, and heat it up. A thick compote consistency can be achieved by covering the mixture with a lid, bringing it to a boil for a few minutes, removing the lid, and simmering for a few more minutes.
  2. We’ll prepare some nice crisp wafers while the compote simmers. On a spotless work surface, sieve the cinnamon and icing sugar together. From the pastry, cut 4 slices that are about 1/2 inch thick, and lay them flat on your dusted work surface. Place the remaining pastry in the freezer or refrigerator for another day. To ensure that it is completely covered in the icing sugar mixture, turn each slice over as you roll it out to a thickness of 1/4 inch. Diagonally halving the strips will produce lengthy triangular forms.
  3. The pastry triangles should be fried in two batches, one at a time, in a hot, nonstick frying pan until golden brown. Layout a rack for cooling.

For the yogurt:

  1. Orange zest, yogurt, and honey should all be combined.
  2. Pour a spoonful of yogurt and a spoonful of rhubarb compote into each serving glass to assemble. Once the glass is completely filled with yogurt and compote, place a triangle of puff pastry over top. As an alternative, arrange the pastry triangles, yogurt, and rhubarb on separate plates. Then dig in!
  3. “Only two recipes from each episode of “Jamie at Home” may be found online thanks to an agreement we have with the show’s creators. Food Network apologizes for any difficulty caused to its users and viewers.”

Quick and Easy Rhubarb Chutney

Easy Rhubarb Chutney

Prep:15 mins

Cook:8 mins

Total:23 mins

Servings:16 servings

Nutrition Facts (per serving)
59Calories
0gFat
14gCarbs
0gProtein

(Nutrition data is calculated using an ingredient database and is only a rough approximation.)

Chutney is a hot fruit and vegetable condiment that tastes of spices, vinegar, and sugar. Chutney is an Indian delicacy.

There are approximately 2 cups of this simple rhubarb chutney recipe for four to six people. Chutney’s sweet and sour qualities go perfectly with pan-grilled or grilled chicken or pork chops, or you may serve it with a hog roast or ham.

This recipe only yields a tiny amount for meals, thus it cannot be used for home canning. Chutney can be prepared ahead of time and kept in the refrigerator for up to a week. You are welcome to increase the amount and freeze any surplus chutney in tiny containers.

Ingredients

  • 2/3 cup granulated sugar
  • 1/4 cup cider vinegar
  • 3 cups sliced rhubarb, about 1 pound
  • 1/2 cup coarsely chopped red onion
  • 1/2 cup coarsely chopped dried tart cherries
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • Pinch crushed red pepper flakes
  • Pinch ground cloves

Steps to Make It

  1. assemble the components.
  2. The sugar and vinegar should be combined in a large, heavy saucepan. Cook until the sugar has dissolved by bringing to a boil. Add the cinnamon, red pepper flakes, cloves, ginger, chili powder, rhubarb, chopped cherries, and red onion to the mixture.
  3. Continue to simmer the rhubarb and vegetables over medium heat for a further 6 to 8 minutes, or until they are soft and the mixture has thickened.
  4. Cool the rhubarb chutney before transferring it to a clean 1-pint jar or container. For up to a week, cover and keep the chutney in the fridge. 16 2-tablespoon servings, or about 2 cups, are produced by the recipe.
  5. Along with chicken or pork chops that have been grilled or fried, as well as a pork roast or baked ham, serve the chutney.

Recipe Variations

  • Use dried cranberries or raisins in the chutney instead of dried cherries.
  • If you don’t have enough rhubarb to create a batch, add some sliced apples to make up the difference.

WHAT’S THE DIFFERENCE BETWEEN A JAM AND A CHUTNEY?

Chutneys, as opposed to jams, use a vinegar and sugar mixture to preserve the fruit or vegetable—in this example, rhubarb. Chutneys, such as brinjal pickle, an Indian eggplant/aubergine chutney, are significantly less sweet, if they are even sweet at all.

The vinegar not only preserves, but also enhances flavor. This is comparable to the ingredients used in salsa verde, romesco sauce, and chimichurri sauce, among other sauces.

There are many ways to flavor rhubarb chutney, but the combination of warm spices and potent ginger, like in this recipe, works extremely nicely.

rhubarb chutney ingredients in pan, ready to cook

STEPS TO MAKE RHUBARB CHUTNEY

This comes together in just a few easy steps in no time:

  1. Slice the rhubarb into approximately 13–1/2 inch lengths.
  2. Slice the ginger thinly and dice the onion finely.
  3. Everything should be placed in a large, non-reactive saucepan and simmered.
  4. Stirring regularly, simmer for roughly 10 minutes or until the mixture thickens.
  5. Set apart for cooling.

HOW DO YOU THICKEN THE CHUTNEY?

The primary method for thickening this is to boil it, causing the extra liquid to evaporate. The amount you create and the amount of juice in the rhubarb will both affect how long it takes.

While it may not seem like there is much liquid when you start cooking, you’ll soon discover that there is a wide range in the amount of liquid present. But relax, it will go down. But the longer it takes, the more money you make.

Regardless of the amount you prepare, you can expedite the process by using a wide pan with a sizable surface area. Continue gently stirring the chutney while it simmers so that there are still some rhubarb chunks in the finished chutney for texture. This will assist the liquid evaporate.

HOW CAN YOU USE THIS?

This vibrant, sweet-tart chutney can give a variety of meals a tremendous flavor boost. It complements chicken, duck, and pork dishes, like my pork tenderloin with rhubarb chutney, particularly well.

It also gives a sandwich, whether it contains meat or cheese like cheddar, that extra unique something. It is a terrific way to top easy canapes and effortlessly gives grilled cheese a gourmet twist.

So use your imagination to discover your favorite application for rhubarb chutney. You’ll use it on everything because it’s simple, flavorful, and versatile.

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