What an amazing weekend this was!
Not only did we enjoy a fabulous Easter filled with great friends and fantastic gluten-free and dairy-free food; I was fortunate to review the amazing Elana Amsterdam’s new cookbook (pre-release!) and announced our new website, which is dedicated to our bi-weekly challenges.
Beyond having a centralized location where our readers can review previous challenge recipes, this new format allows us to give each and every one of you the opportunity to link up your own related challenge-ingredient recipes! Thereby letting you participate in our bi-weekly events!
I cannot wait to see what everyone creates!
This week, Shea and I were challenged to create something with rhubarb. As explained in my post this past Friday, rhubarb is a vegetable rich in vitamin c, dietary fiber and calcium. Rhubarb is extremely tart and fantastic when paired with sweeter fruits and vegetables who naturally lose their tartness in the cooking process.
You may have heard of strawberry rhubarb pie, or even had rhubarb in a muffin or tart…but I promise you, however you have enjoyed rhubarb previously; Shea and I certainly have something new and wonderful in store for you!
When thinking of how to prepare my rhubarb, I knew I wanted to do something uniquely different. I wanted to make something I had not tried before, meaning it was likely that a number of you had not tried it before. In my creative adventure, I did fall back to my favorite spicy-sweet combo and toyed with a number of ways to satisfy the craving my tongue so urgently desired.
The end result? A fabulous vegan chutney that would be wonderfully paired with tofu, chicken or even fish.
The rich flavors revealed through this sauce are undeniably sweet, yet the subtle spice of the jalapeno brings new balance to a flavor that is completely out of this world.
Quick and easy, I have no doubt this chutney will quickly become your favorite way to savor this fabulous vegetable.
Vegan Jalapeno-Rhubarb Chutney
2 Stalks Rhubarb (approximately 1 lb)
1 Jalapeno Pepper
1 Med Onion
1 c Raw Apple Cider Vinegar
1 c Agave Nectar
1 tsp Cinnamon
1 tsp Ground Ginger
¼ tsp Ground Clove
1 tsp Salt (to taste)
Slice and seed jalapeno pepper. Dice rhubarb, jalapeno and onion. In large sauce pan, mix together diced vegetables, vinegar, agave, cinnamon, ginger and clove. Over medium heat, bring mix to simmer. Allow to cook approximately 20 minutes before adding salt, to taste. Allow to continue cooking over medium heat until sauce has reached a thick, sauce-like consistency, approximately 30-40 minutes total.
Serve warm with dish of choice.
Makes approximately 2 cups
Please be sure to visit Shea over at Dixie Chik Cooks and our dedicated Ingredient-Challenge Monday page for her amazing recipe and instructions as to how you can link your rhubarb recipes along with us!
Have a fabulous week!
This recipe is also linked to: Seasonal Sunday