Rhubarb recipes: Chutney and upside-down cake

You may be used to mixing it with sugar and primarily serving it for dessert but, technically, rhubarb is a vegetable — and very versatile.

MANY people with home vegetable gardens have a corner dedicated to rhubarb, which is at its best in early spring.

Rhubarb originated in western China, where it was prized as a medicinal ingredient.

According to Zoroastrian lore, the first human couple emerged from the rhubarb plant.

It made its way to Europe through Russia.

In 17th-century England, it was used only medicinally, and was more expensive than opium.

You may be used to mixing it with sugar and primarily serving it for dessert but, technically, rhubarb is a vegetable.

Whichever way you call it — fruit or vegetable — rhubarb is a versatile ingredient from which a lot of delicious things can be made.

RHUBARB CHUTNEY

FOR the best results it is important to keep stirring to make sure that the rhubarb and onions are caramelising but not sticking to the bottom of the saucepan. The final result is worth it.

The finished chutney goes well with roasted pork cutlets, or as an alternative to cranberry sauce with your roast turkey at Christmas.

It also can be spread on chicken or ham sandwiches, or used under cheese on toasted sandwiches.

Makes 2 cups

2 tbsp unsalted butter

2 tbsp olive oil

4 red onions, thinly sliced

6 rhubarb stalks, cut into ½cm pieces (about 4½ cups)

1 tsp sugar

1 tsp salt

½ tsp freshly ground black pepper

2 cloves

Zest of 1 lemon

In a medium saucepan over medium heat, heat the butter and olive oil until the butter melts and begins to foam, about 2 minutes.

Add the onions and cook, stirring occasionally, until the onions are caramelised. This may take up to an hour. Add the rhubarb, sugar, salt, pepper and cloves and reduce the heat to low.

Simmer until the rhubarb is soft and the onions and rhubarb marry together — up to 50 minutes. Remove from the heat and stir in the lemon zest.

Taste and adjust the seasoning as desired. Put into sterilised jars and store in the refrigerator for up to two weeks.

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Snack time: Rhubarb chutney goes well with meat dishes, or with cheese on toasted bread. Picture: Andy Rogers

MAKE THE MOST OF YOUR RHUBARB

RHUBARB can easily be grown in a home vegetable patch and should be looking at its best right now in the early months of spring.

WHEN shopping for rhubarb, look for stalks that aren’t curled or limp. Fresh stalks are flat and firm.

Check both ends for decay and insect activity. You don’t want the stalks to feel pithy.

Stalks with leaves are certainly beautiful, but they are poisonous, so never try to eat the leaves.

YOU can store rhubarb for a few days in the coldest part of your fridge, loosely wrapped in plastic. It’s a hardy plant, but it doesn’t have a great shelf life once picked.

RHUBARB is used a lot in Iranian and Persian cooking to add acidity to chicken or beef. It adds a great texture to the dish and thickens a sauce nicely. So, for a nice change next time you make a beef stew, add some fennel seeds, rhubarb and lots of fresh coriander.

RHUBARB UPSIDE-DOWN CAKE

HEAT together 45g butter and ½ cup of sugar until the butter melts. Toss lightly with 500g raw rhubarb cut in 1cm pieces and turn into a buttered 20cm round cake tin.

In an electric mixer, cream 125g butter and ½ cup of sugar until light and smooth. Beat in 2 eggs, one at a time. Add 1 teaspoon of vanilla paste and combine.

Sift 2 cups self-raising flour and 1 teaspoon mixed spice and add to the creamed mixture alternatively with ½ cup milk.

Spread over the rhubarb and bake at 190C (170C fan) for 35-40 minutes until a skewer inserted into the cake come out clean.

Stand for a few minutes before inverting on to a serving plate. Serve warm with cream, custard or ice cream. Serves 6.

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