Michael Romanos Rhubarb Chutney Recipes

MICHAEL ROMANO'S RHUBARB CHUTNEY

Steps:

• Place the rhubarb in a colander, and sprinkle with the sugar. Let it drain for 30 minutes.
• Meanwhile, cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices in a 10-inch skillet over medium heat, stirring occasionally, until syrupy.
• Stir in the onion and celery, and cook for 2 minutes. Add the rhubarb, and cook over medium heat for 10 minutes, stirring occasionally. Avoid overcooking (the rhubarb should be tender but not mushy).
• Add the jalapeno and the orange zest; cook 1 minute. Stir in the lime juice, remove from the pan and let cool. Serve at room temperature, or chilled.

RHUBARB-RAISIN CHUTNEY

Steps:

• In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
• Reduce heat to low; simmer for 5 minutes.
• Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
• Season with salt and pepper.
• Serve warm or cover and refrigerate.
• Rewarm slightly before using.

CANADIAN SPICED RHUBARB AND ONION RELISH

Steps:

• Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
• When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
• Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
• Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
• Great Canadian Recipes Summer Berries.