Preserving fruit during its season is a wise decision and it isn’t very difficult to do. Creating a quick jam or chutney to spoon over a creamy cheese like this Rhubarb Chutney with Goat Cheese is super easy and delicious to serve as an appetizer.
Jams or jellies require cooking fruit with sugar in a bit of water until it breaks down, and most of the liquid evaporates. Chutney’s on the other hand, are created in the same manner, except with some additional fruit and nuts to create a chunkier spread. Rhubarb season is such a small window of time, so why not take advantage of this great opportunity? Ruby red stalks that are tangy in taste create the most amazing chutney when cooked with apples and strawberries. The apples work as a natural pectin, so the chutney thickens all on its own.
The combination of fruits and a few walnuts stirred into the mix is delightful over tangy Goat Cheese or a soft Brie. I think this recipe is great served with crackers or bread, and you can always serve this chutney over pancakes, waffles or spread it on muffins or biscuits.
3 stalks rhubarb, sliced
4 large strawberries, tops removed & sliced
1/2 apple, peeled and diced
3/4 cup granulated sugar
pinch of salt
1/2 cup walnuts, roughly chopped
4 ounces goat cheese or brie
(Makes about 1 1/2 Cups)
- In a saucepan over medium heat, add rhubarb, strawberries, apples, sugar and salt. Add 1 1/2 cups of water and cook until boiling. Stir occasionally and allow mixture to reduce by more than half, about 20-25 minutes.
- Turn heat off and allow chutney to rest for 5 minutes. Add walnuts and stir to combine. Cool to room temperature, then spoon into jars. Store in refrigerator until ready to use.
- Spoon over cheese and serve. Enjoy!