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Ingredients: 1 Pound(s) Rhubarb 2 Teaspoon(s) Coarsely grated fresh ginger 2 Garlic cloves 1 Jalapeno chile, (or more) seeds and veins removed 1 Teaspoon(s) Paprika 1 Tablespoon(s) Black mustard seeds 1/4 Cup(s) Currants 1 Cup(s) Light brown sugar 1 1/2 Cup(s) Light vinegar Directions: WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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Apple red chile chutney To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in ma Chunky fruit barbecue marinade and chutney In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reuce heat to medium low and let simmer, uncovered, until shallots are tender, 15 to 20 minutes. Combine remaining ingredients in a large saucepan, add shallots and Jiffy rhubarb dessert Butter 7x10” pan. Place cut up rhubarb. Sprinkle with sugar, jello and dry cake mix. Pour water over, dribble melted oleo. Serve with cool whip. Serves 8 Winter apple chutney In a saucepan, combine all ingredients and bring to a boil over moderately high heat, stirring constantly for 15 minutes. If microwaving, combine all ingredients in a glass bowl. Microwave uncovered on high until slightly thickened and bubbli Rhubarb-strawberry ice In a medium saucepan stir together rhubarb, 1/2 cup of the juice, and sugar. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or till rhubarb is tender and sugar is dissolved. Remove from heat. Add remaining 3/4 cup juice a Another rhubarb pudding 1.Cut rhubarb into small pieces and place in greased 8" square pan 2.Blend half the sugar with butter 3.Add cereal 4.Sift flour with baking powder and 1/4 tsp. salt 5.Add flour mixture to butter mixture alternately with milk & mix well Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in half and then crosswise into 1/2-inch-wide Rhubarb twinki dessert Preheat oven to 350 degrees. Mix a yellow cake mix as directed on package. Pour into a greased and floured 9x13 cake pan. Dice 4 cups rhubarb and mix with 1.5 cups sugar. Sprinkle over the cake batter. Press the rhubarb lightly into the batter. Mix 1 ts Green tomato chutney Cut up tomatoes. Peel and chop apples and onions. Tie spice in muslin bag. Put all ingredients in saucepan and boil until tender and thick. Remove spice and pour into hot dry jars. Tie down. Spice vinegar may be used instead of mixed spice. Cheese and chutney spread Combine cheese, chutney and curry powder in a mixing bowl; beat together adding milk slowly until mixture holds together in a fairly smooth ball. Roll in chopped green onions. Wrap and store in refrigerator until serving time. Makes 10 servi Gingered cranberry chutney In a large saucepan, combine the brown sugar, vinegar, ginger, cayenne and salt. Bring to a boil. Add pears. Reduce heat; cover and simmer for 10 minutes or until pears are tender. Strain, reserving liquid. Return liquid to pan. Discard gingerroot; set pe Rosy rhubarb sherbet In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freez Apple and green tomato chutney Wash, core and chop the apples, wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a Mama's rhubarb and strawberry sherbet Wash berries, hull and mash. Press rhubarb through seive, add remianing ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm. When ready to serve, scrape up thin layers of the mixture with an inverted spoo Rhubarb strawberry cake Preheat ove n to 425 degrees F. Chop up the fresh rhubarb and strawberries and place into the bottom of a retangular baking pan. (The exact amount of strawberries and rhubarb isnt necessary, as long as you have the 4 cups of fruit) Sprinkle the jello and Apple chutney * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~------------------------------------------------------------------------- In large preservin Impossible rhubarb streusel pie Heat oven to 375 degrees. Grease 9" pie plate. Cut margarine into 1/2 cup baking mix and brown sugar until crumbly; stir in nuts. Reserve. Arrange rhubarb evenly in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on Hot pumpkin chutney PLACE all the ingredients except raisins in a roomy stainless steal saucepan and cook until pumpkin is soft but not mushy. Add raisins, cook for 5-10 minutes more and then take pan off the heat. Pot and seal as usual. A tasty, chunky chutney tha Rhubarb cake Preheat oven to 325 degrees. Cream shortening and brown sugar together. Add vanilla, egg, and sour milk; blend. Stir in flour and baking soda. Add rhubarb and stir. Pour into greased 9" x 13" baking pan. Combine white sugar and cinnamon; spr Winter squash-spinach stew with millet and banana chutney Heat olive oil in a large, heavy pot. Add onion, squash, ginger and garlic. Cook until onion is tender. Add basil, fennel, turmeric, cloves, cardamom, pepper flakes and lime kaffir leaf. Cook until the seasonings release their fragrances. Add w Orange-rhubarb breakfast cake Preheat the oven to 350 degrees. Lightly butter a 13x9x2-inch baking pan. In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the Rhubarb pilaf Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute f Apple and prune chutney Delicious with pork, ham or cheese. About 6 cups Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in steril Cousin leda's banana chutney Peel and mash bananas. In a large casserole dish combine all of the ingredients. Bake in a 350~ oven for about 2 hours, stirring occasionally. When thickened, ladle into sterilized jars and seal. Makes about 2 pints. Source: Aunt Rhubarb punch First prize Soups & Appetizers Shirley Dobson, Moncton, N.B. "My mother-in-law, Laura Cunningham Dobson, gave me this recipe in the 1950s. Laura was a teacher and musician, a good cook and a beautiful person. We like this drink Cranberry chutney In a medium saucepan, bring water to a boil. Add cranberries, sugar, brown sugar, cinnamon, ginger, cloves, celery, and onion. Simmer for 15 minutes. Add apples and simmer for an additional 10 minutes, or until apples are soft. Remove from heat an Curry and chutney salad Combine all ingredients. Salt and pepper to taste. Roti (unleavened bread) with sweet tomato chutney Bread: Sift together flour and salt. Make a soft dough by using water. Make into equal size balls. Roll to flatten on a floured board. Heat a nonstick pan (no oil). Cook 2 minutes. Chutney: Cook tomatoes and water for 5 minutes on high heat, stirring. Smoked apple chutney Spray a stainless steel or enamelware Dutch oven with vegetable spray to make smoke easy to wash off after smoking. Combine all ingredients in pot. Stir to mix. Place on top rack of smoker. Cover smoker and smoke 4 to 5 hours, stirring chutney occ Barbecued chicken breasts with mango chutney Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and saut‚ for 4 minutes. Add the ginger and saut‚ for 3 minutes. Add the chutney and bring to a boil. Lower the heat and simmer for 5 minutes. Add the lemon juice and water Hot tomato chutney Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved. Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the ci Mango chutney Boil until thick and brown. Freezer strawberry-rhubarb jam RINSE clean plastic containers and lids with boiling water. Dry thoroughly. MEASURE crushed strawberries and finely chopped rhubarb int o large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. MIX pectin and lemon juice in small bowl. Add A simple and potentially lethal chutney Cut the onion into matchsticks. Mince the garlic or cut into tiny matchsticks as well. Peel the ginger and cut into thin matchsticks (1/2" long, give or take). Add lemon juice, salt and pepper. Now add heat: cayenne powder to taste and finely Rhubarb crunch Spread rhubarb out evenly in greased 11x7 pan or glass baking dish. Combine in a sauce pan: white sugar corn starch water Cook & Stir until thick and clear. Add vanilla. Pour over rhubarb. Combine remaining ingredients and sprinkle over mixture. Bake Barbecued pork ribs w/apricot-chutney glaze 1) Several hours before cooking meat, cut orange in half. Rub juice on each rack of ribs. Allow to marinate until cooking time. 2) Combine all other ingredients. Bring to simmer in a small saucepan. Simmer for 2 minutes. Remove from heat. Set asid Another rhubarb muffins Preheat oven to 400°F. Put the rhubarb pieces in a bowl and coat with the 1/2 cup sugar, set aside. In a large bowl, stir together flour, baking powder, and salt. Make a well in the center. In another bowl, cream butter, beat in egg until smooth Cranberry black pepper chutney Cook shallots in butter in heavy saucepan over moderate heat, stirring occasionally, until golden, 3-5 minutes. Stir in remaining ingredients and simmer uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes Peach & mint chutney Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, e Lentils curried with rhubarb and potatoes Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, ad Spring rhubarb pudding Trim crusts from toast and cut into inch cubes; place in buttered 1-quart casserole. In saucepan, scald milk; add butter and stir until melted. Pour over toast cubes. Allow to stand 15 minutes. Combine eggs, sugar, cinnamon, salt and rhubarb; stir i Apple and green pear chutney In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes. Pour into sterilized jars and seal. Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.) C hop toma