Rhubarb MagicPosted by Janet DeGras
“Yeh, yeah,” Arty said. “Yeh! Catch elephants. My uncle found elephant’s nest one day.” His eyes were pale and excited. “Yeh! Elephant’s nest in a rhubarb tree.” ~ from British author H.E. Bates’ book Elephant’s Nest in a Rhubarb Tree & Other Stories (1938)
Rhubarb is what we consider a “magic” food. Magic because the leaves are poisonous, but the stalks are not as long as they are cooked. Those who prefer foods to drugs find that it is an excellent laxative. Also, it is known to be a terrific food for weight loss because it is both filling and nutritious – being a good source of fiber and high in vitamins C and K.
A co-worker shared some rhubarb from her garden last week (thank you, Natalie!) and I was determined to do something a bit different than the usual mix with strawberries. Thus, a delicious chutney to go with our curry and rice tonight – and a little left to go with some toast for an afternoon snack tomorrow.
Makes 1 cup (4 servings)
Time: 5 minutes prep + 25 minutes simmering
1 ½ cups diced rhubarb
½ cup brown sugar
½ cup diced, dried mango
¼ teaspoon ground dried ginger
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
1 teaspoon mustard seeds
½ cup cider vinegar
¼ cup water
Measure all ingredients into a saucepan and place over medium heat. Bring to a boil, then reduce to simmer, stirring frequently, until the mixture has softened and become thick, about 25 minutes.
Serve with curries, spooned over rice or baked potatoes, or even spread on toast.
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