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Tuesday, June 7, 2011

A 2-in-1 Double-dip Sauce Recipe: Rhubarb Chutney & Spicy Rhubarb Dipping Sauce

This recipe is a happy accident; one that occurred when I was playing with a recipe from Chowhound.com. I substituted agave for white sugar but because the agave is “wet,” the chutney came out with a watery consistency. I decided to strain the liquid off and what I got was two fabulous sauces – a tart, sweet, hot chutney that’s good enough to eat by the spoonful, and a zippy dipping sauce that is perfect for egg rolls, spring rolls, or fried or broiled tofu. Try the chutney with veggie burgers, Indian dishes – even carnivorous items like pork, poultry and subtle fish. And truth be told, I think both of these sauces would be great on a scoop of vanilla ice cream! Rhubarb season lasts such a short time so play with it, have fun, and indulge!

A 2-in-1 Double-dip Sauce Recipe:
Rhubarb Chutney & Spicy Rhubarb Dipping Sauce

4 C diced rhubarb
1 ½ C agave
¾ C cider vinegar
3 cloves garlic, chopped
1 large onion, chopped
1/8 C minced fresh ginger
1-2 jalapeno peppers, chopped
1/8 C crystallized ginger, diced
½ t salt
½ t (or so) cumin seeds
¼ t (or so) hot pepper flakes
2 T unsalted peanuts, chopped

Everything goes in a large pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring often, until quite thick - at least one hour. Make sure you stir more often toward the end of the cooking time to avoid scorching and sticking.

For Spicy Rhubarb Dipping Sauce:
Strain liquid from the mixture into another container. Add hot sauce of your choice (I use Sriracha Hot Chili Sauce) to taste. Sprinkle with chopped peanuts.

For Rhubarb Chutney:
Use the remaining chunky mixture to top your favorite dishes – Indian foods, veggie burgers… even for carnivorous items like pork, poultry or subtle fish.

Modified from a recipe found on Chowhound.chow.com by Nyleve

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