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Braised Spiced Rhubarb and Celery

This boldly spiced rhubarb side-dish is both sweet and savory. It has all the flavors of good chutney and is a great pairing with Herb Crusted Pork Loin (see recipes).

Braised Spiced Rhubarb and Celery

Print This Recipe Total time Yield 6Source Adapted from Martha Stewart LivingPublished

Ingredients

  • ½ red onion, cut into ¼‑inch-thick rounds
  • ¼ cup golden raisons
  • 1 tablespoon freshly grated ginger
  • 1 orange, zested in long strips
  • ½ cup chicken broth
  • 2 tablespoon butter
  • ¼ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 12 6‑inch lengths of rhubarb
  • 12 6‑inch lengths of celery

Directions

½ red onion, cut into ¼‑inch-thick rounds
¼ cup golden raisins
1 teaspoon freshly grated ginger
zest of 1 orange, in long thin strips
½‑cup chicken broth
¼‑cup white-wine vinegar
2 tablespoons butter
¼‑cup packed light-brown sugar
¼‑cup granulated sugar
12 6‑inch lengths of rhubarb
12 6‑inch lengths of celery

Combine onion, raisins, ginger, zest, chicken broth, vinegar, butter and sugars in a saucepan; bring to a simmer over medium heat.

Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.

Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. The braised vegetables may be made a ahead and will last several days refrigerated in an airtight container.