This morning I decided to do something with the rhubarb that I had still hanging out in my refrigerator, I was feeling guilty that my friend Bonnie had taken the time to hand-deliver it to me in addition to the handwritten recipe and I still hadn’t even touched it. I have to admit that I have been a tad busy, but still the rhubarb chutney wasn’t going to make itself.
Making the chutney itself was so easy, just follow the recipe and you are done in a half an hour. The involved part was the canning process; I had never canned before, so I did what any savvy cook does, when in doubt go to the Joy of Cooking. I love that book. Sterilization isn’t hard, just a little time consuming, and after forty minutes you’re done.
I don’t know how the rhubarb chutney turned out, according to the recipe you need to store it away for a year. So I have it labeled and hopefully next year I will remember it and serve it with a nice piece of sautéed foie gras.