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Strawberry Rhubarb Fennel Chutney
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/
