Rhubarb: Cook Once, Eat Twice
I’m happy to see that rhubarb has starting popping up at the farmers market, which means rhubarb chutney is on the menu this week. Traditionally rhubarb is cooked with sugar, then used in desserts (strawberry rhubarb pie—yum!), but I also like to add rhubarb to savory dishes, too. I use it as a “barbecue” glaze for meats on the grill and as a condiment for poultry and other meats to perk up plain-Jane dinners. So my game plan? A double batch of rhubarb chutney.
Day One (Dinner): Double the rhubarb-date chutney for the Spice Rubbed Game Hens recipe. The dates and brown sugar balance out the rhubarb’s tartness, and the ginger and cinnamon add just the right hint spice. Rhubarb has a lovely texture as long as it doesn’t overcook, so keep an eye on it in the pan. Personally, I love any excuse to cook game hens, but this would work with roast chicken as well.
Day Two (Dinner): The next night, serve the same chutney with this Roast Pork recipe. Yeah, sure, this pork calls for its own rhubarb chutney, but you can save time by just making the one.
Bonus: Any leftover chutney can spread on turkey sandwiches (seriously good—almost like cranberry sauce), or served with your favorite soft cheese, a trick I’ve used at cocktail parties to make simple cheeses more special. Rhubarb chutney can typically be stored in the refrigerator up to 5 days.