Rhubarb Red Onion Chutney

This recipe comes from Anne Lise Kvan, of Paris’ Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease – it’s important to keep stirring to make sure that the rhubarb and onions are caramelizing but not sticking to the bottom of the pan. The final result is worth the effort. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing this with roasted pork cutlets or tenderloin, or spreading it on turkey, chicken, or ham sandwiches. We also like adding it to grilled cheese sandwiches.

makes 2 cups

2 hours

Ingredients

2 tbsp. unsalted butter

2 tbsp. olive oil

4 red onions, thinly sliced (7 cups)

6 rhubarb stalks, cut into 1/4-inch pieces (4 1/2 cups)

1 tsp. sugar

1 tsp. salt

¹⁄₂ tsp. freshly ground black pepper

2 cloves

Zest of 1 lemon (1 Tbsp.)

Instructions

In a medium saucepan over medium heat, heat the butter and olive oil until the butter melts and begins to foam, about 2 minutes. Add the onions and cook, stirring occasionally, until the onions are caramelized, 1 hour. Add the rhubarb, sugar, salt, pepper, and cloves and reduce the heat to low. Simmer until the rhubarb is soft and the onions and rhubarb marry together, 50 minutes. Remove from the heat and stir in the lemon zest. Taste and adjust seasoning as desired.

Anna Watson Carl