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I'm trying the chutney sound great DBD. (off topic but my mother use to make a cucumber relish or chutney called Million dollar pickle) Would like to get that receipe!!.
My mom used to make this and I love it. It's just the best with steak of all things (that always surprised me but it's soooo good). This is from her old recipes
Rhubarb Chutney
1 quart rhubarb (chopped)
1 quart onions (chopped)
2 cups B. Sugar (or to taste)
1/2 tsp allspice
1/'2 tsp cinnamon
1/2 tsp ginger
1 tsp salt
1/8 tsp pepper
cook until mixture starts to thicken. Removed from heat and fill sterilized jars.
I'm afraid that is all the detail there is so I have no idea how much it makes or how thick it's supposed to be but as I recall it was the consistancy of relish (or any other chutney) and can be used on all manner of things.
Istew it up and serve it over icecream so yummy. Just cut up the rubarb and add very little water just enough to keep it from burning until it start to release its own juice. Put it into a pot on the stove add enough sugar to sweeten and cook until soft. I serve it hot or from the fridge the next over my granola.
Throw in the stove receipes. The Rubarb Surprise Crisp, I have made only once. Our neighbours (88 & 90) share their rubarb and I make the treats.
Rubarb Crumble
• ½ cup melted butter
• ½ cup flour
• 1 ½ cups rolled oats
• 1 ½ tbsp flour
• 2/3 cup brown sugar
• 3 cups raw rhubarb
• ½ cup sugar
Combine melted butter, rolled oats, first amount of flour and brown sugar. Firmly press 3/4 of mixture into a 9 inch pie plate. Cover with rhubarb.
Combine sugar and second amount of flour. Sprinkle over rhubarb. Cover with remaining crumb mixture. Bake at 350 º for 30 - 40 minutes.
Serve warm with ice cream or just put whipped cream on top.
or
• 1 cup melted butter
• 1 cup flour
• 3 cups rolled oats
• 3 tbsp flour
• 2/3 cup brown sugar
• 3 cups raw rhubarb
• 3-4 cups strawberries
• 1/2 cup sugar
Directions:
Combine melted butter, rolled oats, first amount of flour and brown sugar. Firmly press 3/4 of mixture into a 9 inch pie plate. Cover with rhubarb and strawberries. Combine sugar and second amount of flour. Sprinkle over rhubarb. Cover with remaining crumb mixture. Bake at 350 º for 30 - 40 minutes. Serve warm with vanilla ice cream.
Rhubarb Surprise Crisp
Ingredients
• 2/3 cup granulated sugar
• 2 or 3 teaspoons cornstarch
• 1/4 teaspoon ground cinnamon
• 2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
• 2 cups coarsely chopped strawberries
• 2 tablespoons snipped fresh basil
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/3 cup packed brown sugar
• 1/4 teaspoon salt
• 3 tablespoons margarine or butter, melted
Directions
1. Preheat oven to 375 degree F. In a medium bowl combine the 2/3 cup granulated sugar, the cornstarch, and cinnamon. (For fresh rhubarb, use 2 teaspoons cornstarch. For frozen, use 3 teaspoons cornstarch.) Stir in rhubarb, strawberries, and basil. Spoon into bottom of a 2-quart square baking dish; set aside.
2. In another medium bowl combine flour, oats, brown sugar, and salt. Stir in melted margarine or butter. Sprinkle over fruit. Bake 30 to 35 minutes or until fruit is tender and topping is golden brown. Serve warm. Makes 6 servings.