In season throughout May to July, rhubarb can be used as a base for tangy, homemade chutney. Use it as a condiment with steak or pork cutlets or try a dollop with a nutty, hard cheese.
Serves 4
1 tbsp olive oil
1 brown onion, finely chopped
4cm piece ginger, peeled, grated
1 bunch (500g) rhubarb,
trimmed, cut into 3cm pieces
1 large orange, finely grated
rind and ½ cup juice
¾ cup caster sugar
2 tsp dijon mustard
6 cardamom pods, bruised
3 washed potatoes,
cut into wedges
olive oil spray
salt and pepper, to season
4 pork cutlets
steamed beans, to serve
1 To make rhubarb chutney, heat oil in a non-stick saucepan over medium heat. Add onion and cook for 3 minutes. Add ginger and cook for 1 minute. Add rhubarb, orange rind and juice, sugar, mustard and cardamom. Stir until well combined. Cook for 3 minutes or until mixture comes to the boil. Reduce heat and simmer for 20–25 minutes or until mixture is thick. Spoon into a sterilised jar.
2 Meanwhile, preheat oven to 200C. To make potato wedges, put potato on baking tray lined with baking paper. Spray with oil and season with salt and pepper. Roast on top shelf of oven for 35–40 minutes or until golden and crisp. Season cutlets on both sides. Put on second lined baking tray and roast for 20–25 minutes or until cooked through. Serve cutlets with rhubarb chutney, potato wedges and steamed beans.
