For years we had a rhubarb plant tucked in an obscure corner of the back yard. We gave it little thought other than to acknowledge its intended purpose. The rhubarb stood heel-to-heel with a huge holly bush, our sentries assigned to guard a tiny crawl space under the house.
No one ever fell into the well, thanks to the prickly holly and its partner the rhubarb, whose large wide leaves served as great visual cover. When winter arrived, the rhubarb would fade away and return the following spring to rise up and do its job all over again.
At one point early on, I got to wondering about the rhubarb long enough to learn that its leaves are poisonous due to high levels of oxalyic acid. After that, I viewed it with caution and never entertained the idea of bringing it into the house. When rhubarb was listed on menus I would pass. I was not interested—besides, there were plenty of other good things to eat.
All of that changed recently when a friend dropped off a few stalks of rhubarb, proudly sharing the latest in spring offerings from his garden. We got to talking about rhubarb in chutney, which he claimed delicious.
Chutney! The magic word. Before I knew it, I was firing up my Instant Pot pressure cooker ready to see how fast I could whip up my own batch. These rhubarb stalks were small and tender, unike the big thick hummers that I recall. I could have used one of my many chutney recipes, but rhubarb’s sour bent makes it quirky.
I opted for a Bon Appetit recipe from April 1994 from Epicurious. Still, I tweaked it, cut it in half (the reluctant one here), and added a Gala apple for a touch of natural sweetness to counteract the astringency of the rhubarb.
Thanks to my glorious pressure cooker, chutney which normally takes 40 minutes or longer to cook down was out of the pot and stored in its own container in under 30 minutes. As with other chutneys, an overnight rest will blend and further improve flavors.
This rose colored chutney is complex and nuanced—I am certainly a believer now, and I will return to the well! All channels are open for rhubarb.
Rhubarb-Apple Chutney, 15-Minute Pressure Cooker
Inspired by a Bon Apétit recipe from 1994, via Epicurious.
1/3 cup white or brown sugar
1/4 cup cider vinegar
1 tablespoon fresh ginger, peel and grate
2 teaspoons garlic, peel and mince
1/2 teaspoon cumin
1/2 teaspoon allspice
¼ teaspoon salt
1/2 teaspoon dried red pepper flakes
2 cups fresh rhubarb, about 1 pound in cut into small cubes
1 gala apple, peel, seed, chop into small cubes
1/2 cup red onion, small chop
2 tablespoons dried cranberries
- Heat the brown sugar, cider vinegar and flavorings through the dried red pepper flakes until the brown sugar has dissolved.
- Add the remaining ingredients and bring to a simmer. Set pressure cooker for 5 minutes, allow the pressure to reduce naturally for about 5 minutes and use the quick release.
- It will be slightly separated. Mash or press with a spoon to break up chunks and forms a cohesive sauce. Allow to cool and chill overnight if time allows. Yield: about 2 cups.