Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Rhubarb Chutney

Rhubarb Chutney

From Martha Stewart; adjustments made for Intervale Food Hub members. Serve with cheese and crusty bread, roast chicken, or pork.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/2 cup sugar
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
  1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

  2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Taste and make flavor adjutsments as needed. Let cool completely.