Rhubarb Chutney for your Easter Feast

By Lori Powell

So, officially spring has arrived in my neck of the woods. Tulips, hyacinths and the ubiquitous forsythia that bloom everywhere at this time of the year are flourishing.

The birds are singing up some sweet tunes every morning. Two Mourning Doves showed up on my back porch during that horrendous rainstorm last Saturday, which I took as a token of good luck! Apparently they establish their territory in early spring.

I was hoping that they would consider my back porch as their home. They mate for life and these two were huddled together on a shelf, safe under the back porch away from the high winds and torrential rain.

I’ve heard cooing out the window on the second floor of the house, so quite possibly they have made this their home after all. Possibly they have shown up just in time for Easter.

This year I will have nine people at my dinner table on Saturday for an early celebration.

With spring comes the arrival of the first stalks of rhubarb in the market! I’m so excited for those jewel-toned, celery- looking ribs (do not eat the leaves as they are poisonous). They will have a starring role in my Easter Feast in the guise of chutney. At least I have that part of the menu figured out….

Serve this glistening condiment with grilled meats (such as beef, pork or lamb), poultry (chicken or duck) or fish (halibut or bass).

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Rhubarb Chutney
Serves 4 to 6 (makes 2 cups)

½ cup honey
¼ cup cider vinegar
¼ cup fresh orange juice
1 large shallot, chopped
¼ cup currants
2 tablespoons finely chopped, peeled fresh gingerroot
1 tablespoon minced garlic
¾ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon hot red pepper flakes
½ cup sliced kumquats (optional)
1 pound sliced fresh or frozen rhubarb
½ cup chopped fresh cilantro or chives

Combine all ingredients except the last two (rhubarb and cilantro or chives) in a medium saucepan. Simmer for 7 minutes.

Add rhubarb and simmer, just until rhubarb is just tender and is beginning to fall apart, about 5 minutes.

Chill until cold or bring to room temperature. Stir in cilantro or chives just before serving.

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