Wednesday, June 24, 2009

Rhubarb Chutney

So Easy, and yummy. I love chutneys, and this was very easy. You could cut the sugar, but I found a bit more than 1 1/2 cups, helped cut a slightly to tangy chutney.... if you don't want so much sugar in it I would cut the cider vinegar a little. A bit to tangy for me. but it has a well rounded taste of sweet, sour and salt over all...
thinking about it now, I might (next time) add a little jalapeno and or ginger
to it for a little kick.... (hmmm? stay tuned I may make another batch!)
depends on what you like. I like it to hit every taste bud....

Rhubarb Chutney
  • 3 cups fresh rhubarb, chopped
  • 2 cups chopped onion
  • 2 cups brown sugar
  • 1 cup cider vinegar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 tsp salt
throw it all in a heavy pot and let it boil, then simmer for 30 minutes. Sterilize some pint jars or which ever size you like, lids and bands. Pout into jars, wipe rims clean, put on lids and bands and turn up side down to cool, they will seal themselves.... makes about 2 pints.

try it first as is, then go back and try other added flavors.... for a fast easy yummy chutney, this is a good one.

Rhubarb cookies


1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

2 cups diced fresh rhubarb

1 cup soft cream cheese
1 tablespoon butter, softened
2 teaspoons vanilla extract
1 cups confectioners' sugar

preheat oven to 350 degrees
cream shortening and brown sugar and then the eggs.
Separately, mix the flour, baking soda and salt; slowly add to creamed mixture.
stir in rhubarb, it will be a bit stiff... then form medium size dollops and place on cookie sheet.
bake for about 15 minutes, let cool.
frost with cream cheese frosting if you like. keep in fridge, or freeze.

It is a cake like cookie. Very yummy! You could even add strawberries to these to if you liked! or some pecans! Enjoy!

Strawberry Rhubarb muffins

I was in the mood for Strawberry adn Rhubarb, ANYTHING. So I thougthI'd make some
Strawberry rhubarb muffins, then freeze them, so when I want a treat for breakfast, I toss one in the microwave, and away I go...

Strawberry Rhubarb Muffins

2 cups flour
1 cup sugar
2 1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 c oil
2 eggs
1 cup strawberries chopped
1 cup rhubarb chopped
cinnamon sugar to sprinkle on top.

preheat oven @ 400, butter/grease muffin tins.

mix first 4 ingredients. Separately, mix milk oil and eggs, then add to dry ingredients, stir lightly, and mix in strawberries and rhubarb. then pour into muffin tin, not quite full...
Sprinkle a little sugar and cinnamon over the top....bake 15-20 minutes.