I’m stepping into rhubarb terriory. My motto concerning fruits and veggies unknown has always been: If all ideas fail, just chutney it.
This week’s recipe challenge for Food Network UK:
Create a recipe using a secret seasonal ingredient chosen by the FN UK HQ’s, Chopped style.
My latest recipe for the Food Network UK blog is for Rhubarb and Anise Chutney. It was a ‘Chopped’ style challenge (if you’re an avid Food Network fan, you’ll know all about it. If not, you need to switch on the TV and start watching).
Good old British rhubarb reminds me of the times I spent devouring crumbles made with ‘proper’ Yorkshire rhubarb while growing up. It also brings back the not-so fond memories of the hideous bellyaches I had after polishing off entire ‘quarter’ bags of rhubarb and custard sweets from my pa’s sweet shop.
If you’re a chutney person you really need to bottle up a few jars of this to keep in the fridge. It’s great on toast, in sandwiches with cheese and spread on crackers.