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Strawberry Rhubarb Fennel Chutney
This Strawberry Rhubarb Fennel Chutney is a delicious, sweet and savory sauce that is wonderful with grilled meats.
Ingredients
2 tablespoons olive oil
1 medium bulb of fennel, white only, cored and cut into 8 wedges
1 medium sweet onion sliced into thick vertical slices, such as Vidalia
1 teaspoon kosher salt
1 quart of fresh strawberries, trimmed and diced
1 pound fresh rhubarb, diced
1/2 cup apple juice
1/3 cup brown sugar
1/4 cup champagne vinegar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Instructions
- Preheat oven to 450 degrees F.
- Line a sheet tray with foil and lay out the fennel wedges and onion slices. Drizzle with the olive oil and sprinkle on the kosher salt.
- Roast for 30 minutes and remove. Place in a food processor and pulse a few times to chop into raisin sized pieces.
- Place the cooked vegetables in a large sauce pan along with chopped strawberries, chopped rhubarb, apple juice, brown sugar, vinegar, cinnamon, ginger and cloves.
- Bring to a simmer and cook for 15 minutes or until rhubarb and strawberries are tender and the mixture has thickened.
- Serve along side our roasted pork tenderloin or other grilled meats.
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Notes
Rhubarb may seem like it is hard as a rock and will take forever to cook, but it actually softens pretty fast once heated.
Find it online: https://www.afamilyfeast.com/strawberry-rhubarb-fennel-chutney/
