KATKAT'S KITCHEN

I have to say though that Rhubarb and Ginger Chutney is not a sexy looking dish at all, but what it lacks visually it makes up more than ten times over with the taste. The tartness of the Rhubarb and Ginger Chutney goes wonderfully well with pigeon breast, game, duck, goose or guinea fowl. It elevates a simple cheese sandwich to a sublime taste sensation as the different elements explode in your mouth and dance the light fantastic on your tongue.

Gammon Steak With Rhubarb and Ginger Chutney

Rhubarb is a vegetable rather than a fruit, except in the States where the Supreme Court ruled that as it was eaten with sugar it is a fruit. However, the Americans are wrong about a lot of things and rhubarb does one of the least harms.

Rhubarb is an extremely versatile fruit
 and a selection of recipes can be found here. Rhubarb has gone out of fashion in recent years because many youngsters think that its only use is rhubarb crumble, but rhubarb is far more than a crumble ingredient.

Rhubarb and Ginger Chutney has many advantages, it can be eaten immediately no need to put it under the sink for weeks, it can be served with meat and it great with pork, gammon, or goose, but Rhubarb and Ginger Chutney is also a fantastic accompaniment to a ploughman’s.

Rhubarb and Ginger Chutney is spicy and fragrant with the scent of cloves and cinnamon.

Ingredients for Rhubarb and Ginger Chutney

500g/1lb 2oz rhubarb
200g/7oz soft brown sugar
3 red onions, finely chopped
3 garlic cloves, chopped
3 large heirloom tomatoes, chopped
1 tablespoon fresh orange thyme leaves
200ml/7fl oz red wine vinegar
1 lemon, zest and juice
1 thumb of fresh ginger chopped finely
½ tsp ground cinnamon
1 clove

2 gammon steaks
1 tablespoon olive oil

Rhubarb and Ginger Chutney
Put the rhubarb, sugar and a dash of water in a pan and cook on a gentle heat until the rhubarb is soft.

Add the onions, garlic, tomatoes, thyme, vinegar, lemon juice and zest and the spices. Bring slowly to the boil, stirring occasionally, then simmer for about two hours, stirring frequently, until the chutney is thick.

Cut through the fat on the gammon steaks in several places with a pair of scissors, this stops the steak from curling. Fry the gammon in the hot oil for about three minutes a side.

Place the gammon and some of the chutney onto plates and serve with cooked green cabbage.

Rhubarb and Ginger Chutney

Variations
Use a mixture of fresh and ground ginger in the chutney or just use a heaped teaspoon of ground.

Rhubarb and Ginger Chutney Serving Ideas

It is great with cheese and biscuits, pork pies, strong cheese sandwiches, as an accompaniment to hot cheese on toast, don’t use it though with Welsh rabbit as the mustard and ginger tastes will conflict. It makes a great dressing for cold bacon, gammon or ham salads.

Every cook should make it at least once in their lives because Rhubarb and Ginger Chutney ticks so many boxes. Rhubarb and Ginger Chutney can be made with fresh or frozen rhubarb.

Rhubarb and Ginger Chutney may even go well with the recipe I posted yesterday.
Lentil soup with caramelised onion