tart treat

what a beautiful day today. the beginning tree tapping on my window to point east at a blushing treeline and then barefoot and freeminded i'm on out the door on the grass, lakewind to skin, and then toes in dirt and the garden fence is my only keeper. these morning hours, so intimate and open(ing), surprise me so, each time something i can't wait to get my hands on, wrap my arms around, press my face against. mom calls it leaning into the chaos.

mom came home with a bag of rhubarb from a friend at work today and i commandeered it. since i don't believe we need any more baked goods hanging around the house I decided to make something a bit more savory and versatile: chutney! I am a lover of these Indian relishes and this one turned out to be more like an applesauce with a bite - but I think it is so tasty and tried it first on some plain yogurt. it would also be a lovely topping for icedcream, oatmeal, perhaps a simple meat dish, or just on a slice of toast with some farmer's cheese spread under it. tis the season of the 'barb so start checking under those shady leaves for red stalks that are about as thick as your thumb. You can for sure replace the rhubarb in this recipe with apples, pears, or peaches, or green tomatoes.

rhubarb chutney

about 20 stalks rhubarb, coarsely chopped
5 fingers garlic, minced
1T ginger root, chopped
1/2 c orange juice
1tsp cinnamon
1tsp cloves
1tsp salt
1 1/2 c honey (or more to taste!)
1 c apple cider vinegar
(you can add cayenne if you want to for more kick, I didn't and the tart sweetness was just contrasted just enough with the slight burn of garlic.)

*combine everything in a medium saucepan and bring to a boil, then reduce to a simmer and cook uncovered for 45minutes to an hour. the contents of the pan will reduce and thicken some while cooking.
*let the chutney cool before storing in a jar. the chutney will ripen over a few days, subtly changing flavor and texture.