Rhubarb is very abundant this time of year so it is easy to get hold off and you can do lots more than just making pies and crumbles with it. Now this recipe is one that is nice and spicy for chutney kind of dip, but you do not have to make it like this you can use other spices all depending on what you like. Hot or cold it goes well with cheese, oily fish and any strong flavours. The sharp rhubarb cuts threw and provides a balance.
You will need
1 tbsp vegetable oil
½ tsp mustard seeds
400g/14oz rhubarb, finely sliced
4 green chillies, chopped
1 large onion, finely diced
2 cloves of garlic, very thin slices
5cm/2 in piece of fresh root ginger, grated.
1 tsp ground cumin
1 tsp ground coriander
2 tbsp golden caster sugar
The juice of 1 lime.
A good bunch of fresh mint finely chopped
Like all good chutneys you need time and a low heat for the best result so take your time, but not this time you can make this in about 15 to 20 minutes.
Heat the oil in a frying pan and add the mustard seeds when they start to crackle, add the onion, garlic and the ginger. Let that sweat down for about 5 minutes. Then add the rhubarb, chillies, cumin, coriander and sugar. Stirring this all together so it combines the spices and the rhubarb.
Now let that cook for about another 5 minutes, just so the rhubarb starts to break down. Then add the lime juice and simmer for about 2 or3 minutes more, you want your rhubarb is soft not a pulp.
Finally add the mint and take off the heat, the serve immediately or let it go cold and serve latter. It is a very refreshing spicy sauce, dip or chutney what every you want to call it and makes a change from just rhubarb crumble.