A magical condiment to make during the short but magical rhubarb-fennel season.
At once sweet and savory, this chutney works with sweet dishes—hello biscuits and scones and muffins and toast—and savory ones such as pork chops and ribs and roast chicken. Like all good chutneys, this one tastes best when given a bit of time to mellow out and merge flavor to flavor (psst, time also helps further soften and tenderize the rhubarb and the fennel), so resist the temptation to dig in right away. Give it a day or two.
Rhubarb Fennel Chutney
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 piece of star anise
- 1 tablespoon freshly grated ginger
- 5 peppercorns
- 1 clove garlic minced
- 1 red onion thinly sliced
- 2 cups rhubarb in ½-inch pieces
- 1 fennel bulb thinly sliced
- ¼ cup raisins
- In a medium saucepan, mix the vinegar, sugar, star anise, ginger, peppercorn, and garlic and bring to a boil over high heat. Add the onion, rhubarb, fennel, and raisins, and stir until the boiling resumes. Lower the heat to medium, cover and let cook until rhubarb has broken into a purée, 10-12 minutes.
- Remove from heat and bring to room temperature. You can use it immediately, but it will taste best after at least 24 hours in the fridge. Freeze excess chutney if not using within a week.
*This recipe comes to us from Edible Delmarva.