eG Cook-Off #66: Rhubarb
It's a nearly forgotten fruit, rarely thought of these days except by old-soul cooks with a farming heritage. Utter the word 'rhubarb' and watch the listener's face contort as though the poor devil had just bitten into a lemon. Some decry rhubarb as an invasive species that crowds out the dainty pansies in the flower bed. Yet their disgust of rhubarb is simply due to ignorance. Like the gooseberry, rhubarb can't be fairly judged by gossip alone -- one must savor it firsthand to discover the w
The bounty of rhubarb season up here has delivered enough rhubarb chutney that we'll be dressing meats with the stuff all the way to Thanksgiving. This recipe couldn't be easier--a lot of spices but the whole lot goes into the pot, stews down for about 30 minutes and voila, a nice batch of fragrant, spicy, sweet rhubarb chutney. I forgot that I had a bottle of rose water, lest I would have added a few drops to enhance the floral notes of the rhubarb. But now I have another idea--rhubarb/rose
