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).
- 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
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.