Beautiful Ramp & Rhubarb Chutney (image provided by Pistachio Donut)
I realize that Ramp Season is waning, but I was so excited to receive this beautiful recipe from my friend Devangi Raval from the luscious food blog, Pistachio Donut. This is a recipe that can extend your ramp supply and shorten the wait till next season. It is delicious, though, so you will be tempted to eat it all up now, which is okay too.
I love what Devangi had to say about both ramps and rhubarb. “I have to confess, that I had never seen ramps or rhubarb previously in my life. Just because we don’t find any of these things in India. What a lovely way of preserving two of spring’s harvest. So, go get your aprons and make some chutney before the ramps and rhubarb are out of sight!”
Ramp and Rhubarb Chutney
Makes 1 bowl
1 Stalk of rhubarb, chopped
6 to 7 stalks of ramps, chopped
3 tablespoons brown sugar
3 to 4 tablespoons granulated sugar
1 teaspoon Coriander- cumin powder
¼ teaspoon salt
1/4 teaspoon fresh black pepper
1/3 cup white wine
1 teaspoon white distilled vinegar
1 sprig of fresh rosemary (optional)
Combine everything in a pot and simmer it on medium heat for about 10 to 15 minutes , or until it thickens. Keep an eye on it and keep stirring it once in a while. You don’t want to burn the sugar. Once it thickens, remove it from the heat and pour it into a bowl. If you are making a big batch, then you can can some of it as well.
Serve the chutney with lamb chops or chicken, or on toast with some blue cheese or Gorgonzola. The recipe can be easily doubled. This is purely an experimental recipe, so I have tried to share exact measurements that I used.
~Karen Seiger, Markets of New York City
Fresh Ramps, straight from the Farmers Market (Image provided by Pistachio Donut)
Bright, beautiful rhubarb Fresh Ramps, straight from the Farmers Market (Image provided by Pistachio Donut)
Serve Pistachio Rhubarb Chutney on a cracker with cheese (Image provided by Pistachio Donut)