Big Adventures with Little Foods

Chef Gavin Grabe is the exective chef of the full service devision in Bite Catering. He wanted to be sure to get this out to you before the end of spring. His Rhubarb Chutney recipe is a great way to take advantage of the rhubarb season while trying something new. Gavin says:

Chutneys and Pickles are our Autumn storing days but this is a super sexy chutney I do at the Rhubarb season which is soon upon us. It is very easy to make, a gorgeous pinky color and it goes very well with chicken, pork or game. A sunny afternoon, outside with some crostini and pate’, this chutney, a bottle of white wine…you have a picnic in the making.

RHUBARB AND FRESH GINGER CHUTNEY

12oz Dessert Apples Cored and Peeled
120z Onions
10oz Fresh Ginger
2 Cloves Garlic
3LB Rhubarb
2tsp Paprika
½ Oz Salt
¾ Pint Red Wine Vinegar
Juice and Zest Of 1 Orange
1tsp Tomato Puree
1½LB Granulated Sugar

Finely dice the Apples, Onions, Rhubarb and Ginger . Add remaining ingredients and simmer for about 1 hour. Bottle in sterilized bottles and there you have it.