Rhubarb-Ginger-Blackcurrant Chutney

So here I am with a bunch of rhubarb sticks, not knowing what to do with them as they look too sour for a sweet dessert or tart.
Maybe I could cook a sweet-and-sour chutney?
Opening my fridge and my pantry to check what could go with it I found: candied ginger, maybe…nuts, hmmm, not really, sugar? A must. Preserved Blackcurrant? Worth a try…

Finally, these are the ingredients I used:

500g peeled rhubarb, cut in small pieces
1 onion, finely chopped
50g candied ginger, finely chopped
2dl balsamic vinegar
0.5dl white balsamic vinegar
0.5dl elderflower vinegar
(If not available, just use 1dl of the white balsamic vinegar)
Gingerpowder, mixed Spice, curry, cayenne pepper to your liking
3 tablespoons preserved blackcurrant
1 tablespoon sugar (me, invert sugar, you: brown or white sugar)

In a pan, bring the vinegars, ginger and onion to a boil and let simmer for 5 minutes. Add all other ingredients and let cook uncovered for about 20mins, stir well every now and then until the chutney is thick and jammy.
Turn off the heat and let the chutney sit for another 10 mins. Spoon the chutney into clean, warm jars.
Can be used to accompany BBQ-ed meet or fine cheeses.



Rhubarb Tart √† la mode d’isi

Spring time brings back all the healthy fruits and veggies. It has been a long wait until we got asparagus, strawberries and rhubarb back! Today, I bought all of them! Asparagus directly from the fields, the rest in the supermarket.

Here’s my rhubarb recipe, a tart, slightly modified from regular recipes.

800 g rhubarb, washed, peeled and cut in cubes/bits
1 tart dough (me: Butterkuchenteig Betty B.), any other goes, home-made would be preferable, but I have no time for doing one myself today
2 eggs
2 tbl spoons sugar
2 tbl spoons lemon juice (me: freshly squeezed Amalfi Lemon juice)
1 tbl spoon cinnamon
1 tea-spoon vanilla sugar
1/2 cup sour cream
1.5dl cream
2 tbl spoons condensed milk out of the tube (not the liquid one)
1/2 tea-spoon cornstarch
2 meringues
1 tbl spoon desiccated coconut
(Boring alternative to cocoa, meringue and coconut: ground hazelnut)

In a bowl, marinate the rhubarb with the sugar, lemon juice, cinnamon and vanilla for at least 1hr. Cover it and let rest in a cool place, but not in the fridge.

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Heat the oven to 210c. Extend the dough in a baking pan of 26cm in diameter. Make thousands of little holes in it with a fork, cover the base with cocoa powder, coconut and the finely crushed meringues ( crushing them is simple, put them in a little plastic bag, close it firmly and bang on it with your fist a few times, et voilà: crushed meringues)!
Meanwhile, the marinated rhubarb has developed a nice juice, drain it into a glass.
Place the rhubarb bits on the dough and distribute evenly.

For the topping, beat the eggs into a shaker, add sour cream, cream, condensed milk, a bit of the rhubarb juice and cornstarch (which you have dissolved in a bit of the cream before adding it to the mix n the shaker. Now shake well, like the handsome bartender did in the movie….
Pour the topping over the rhubarb, sprinkle some cocoa on the tart and off it goes into the oven.

Baking time is approx. 35-40 mins. Watch it closely!
Remove from oven and let cool. Enjoy with a cup of coffee and friends! You can use the remaining rhubarb juice like a syrup and add water, or use it as sweetener for your tea. Yummie!