Monday, May 4, 2009

Rhubarb Apricot Chutney & Chardonnay

It’s spring, and rhubarb is busting out in the garden. We’ve been trying to find other uses for the tart plant than simply in the ubiquitous Strawberry Rhubarb Pie. So we created a chutney.

Last night, we had this chutney with quinoa, a piece of rockfish, and a mixture of roasted garlic, pearl onions, and shallots. We paired the meal with a Barnard Griffin Chardonnay.

Barnard Griffin Chardonnay 2007 – Washington
Still another winner from Barnard Griffin. Nose is distinctly of apples, with floral notes, violets, mints, herbs. The taste has a nice medley of crisp green apple, lemon, a hint of earthiness, maybe even eucalyptus? Does it make any sense to say it’s light but has a little weight? Just enough acid keeps it from being dense and overly creamy. Yes. $10 on sale, usually $14.


  • Cut rhubarb stalks (the leaves are not edible) into 1/2-inch pieces, making about 2 cups
  • Coarsely chop about 1/2 cup onion
  • Quarter dried apricots to make about 1 cup
  • Put about 1/2 cup vinegar and maybe 1/4 cup sugar in a saucepan
  • Add all the onion and half the rhubarb (this portion of rhubarb will cook down to almost a paste)
  • Add spices of choice – we used a home-made Garam Masala (Indian spice mixture), but ginger, cinnamon, or such would be good
  • After about 10 minutes of cooking, add the apricots
  • When the apricots soften (maybe another 10 minutes more), add the other cup of rhubarb (you might need to add a bit more vinegar if chutney looks too dry)
  • Cook until the second round of rhubarb begins to soften, but stop cooking while the pieces are still whole
  • Chill immediately