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Cooking recipe of the week, published in the Chef’s Handyman food blog: Rhubarb chutney with Goji berries
Soft cheese or goat’s cheese goes very well with that sweet and spicy rhubarb chutney. This combination will be very nice for aperitif, as starter or as dessert. Chutney can be prepared with any kind of fruits. Why not using seasonal ones! Rhubarb and dried Goji berries will fit perfect. Lucky ones with their on growing rhubarb in the garden!
Chef’s Handyman’s favorite: Rhubarb chutney with Goji berries
Peel the rhubarb and cut into small slices. Heat the olive oil in a pan. Add chopped onions and chili. Simmer for one minute. Add the rhubarb pieces, lemon rind and lemon juice. Season the ingredients with salt and black pepper. Add preserving sugar. Simmer for 10-15 minutes on low heat until the mixture will thicken.
When finished, fill chutney in prepared preserving glasses. Close classes and cool them. The chutney can be stored in the fridge for about 2 weeks.
Shopping list for 4 small glasses:
Fruits and vegetables: 2 onions, 500 g or 16 oz. rhubarb, 50 g or 1.6 oz. dried Goji berries, 1 organic lemon
Spices: Salt, black pepper, 1 chili
Baking Ingredients: 220 g or 7 oz. preserving sugar
Bon appetite, yours Chef’s Handyman team!
