I love chutneys so I’m always looking for a new way in which to use them. Originating in India, chutney is made from fruits and/or vegetables and preserved with vinegar, sugar, and spices. It is a wonderful way to balance or highlight flavors in a recipe.
You may be a bit apprehensive of rhubarb and mango together, but it transforms nicely into a mildly spicy condiment. Combining the tart rhubarb with the sweet fresh mango and a variety of spices produces a fabulous flavor combination that wavers between the sweet and savory.
More than any other fruit or vegetable, rhubarb to me is a sign of the changing season. It is the signal that summer is arriving in those ruby red or speckled green & pink stalks. I snap up what I can in the garden and when I see it at the supermarket. I take all I can and more, slicing and freezing the excess for rhubarb cravings that come in winter.
Because of our love for rhubarb, I’m always looking for new ways to use it. I had never thought of pairing rhubarb with mango much less putting it in a chutney and using it in a savory muffin. So here you go – check this out!
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Rhubarb & Mango Savory Muffins
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Chutney
Combine all chutney ingredients in a small pot, bring to a simmer, then reduce heat & cook for about half an hour, until everything is soft & it resembles a chutney consistency. Cool on a plate until ready to use in batter.
Muffins
Heat oven to 350 F. Line 12 cup muffin pan with paper cups.
In a large bowl, combine all the dry ingredients EXCLUDING cheese & mix well, add the grated cheese & mix again.
In a smaller bowl, combine oil, milk, egg & chutney, mix until combined.
Pour wet ingredients into the dry & mix until just combined, do not overmix.
Divide batter evenly between the 12 muffin cases & top with the 30 gm grated cheese & 1/2 tsp poppy seeds.
Bake for 20 minutes or until a skewer comes out clean when tested. Remove from oven to a wire rack. Top with a dollop of chutney.
Muffins can be served warm or cold. If not eating them straight from the oven its best to warm them for 30 seconds in the microwave before serving to enjoy the best flavor.
Recipe Notes
You will have extra chutney, but it can be used served with chicken, pork or beef.
While I’ll never grow tired of the classic pairing of strawberries and rhubarb, I love rhubarb too much to let it simply be a sidekick to those sweet berries. Not only can it hold its own, but it also begs to be matched up with many other flavors that give it new life.
Eating seasonally doesn’t have to be difficult when it tastes so delicious. Finding inventive ways to incorporate locally grown, seasonal fruits and vegetables into breakfast, lunch, and dinner dishes is actually a very easy task.
When making desserts, chocolate and rhubarb bring very different flavors to the table. The result makes a perfect balance. High-cacao chocolate is rich, subtly sweet, and creamy. Fresh rhubarb, meanwhile, is tart and comes into its own when offset by a dash of sweetness.
Celebrate rhubarb season with a stellar dessert like fudgy rhubarb brownies.
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Chocolate Rhubarb Brownies
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Preheat oven to 375 F. Line an 8 x 8-inch baking pan with parchment paper.
In a medium-sized bowl, whisk sugar, butter, eggs & vanilla.
In a large bowl, whisk flour, cocoa powder, baking powder & sea salt.
Stir the wet ingredients into the dry ingredients & mix until they are just incorporated. Add the rhubarb, chocolate chips & nuts. Mix only until they are combined. The batter will be quite thick. Pour batter into baking pan & spread it out so that it is even.
Bake for 20-25 minutes or just until a toothpick inserted into the middle comes out clean. DO NOT OVERBAKE.
Remove brownies from the oven & allow to cool for at least 10 minutes. Slice into squares.
Bumbleberry…. an interesting word used to describe a Canadian mixed berry combination originating from the Maritime provinces. Since there is no such thing as a ‘bumbleberry’, as the name suggests, it is simply a mixture of berries that are in season (ones that you might ‘bumble’ upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
The bumbleberry concept has been used in various recipes such as cakes, crisps, soufflés or even in tiramisu. The most well known being the bumbleberry pie.
To make use of some bumbleberry filling I had leftover from a previous dessert, I made some quick little puff pastries …. worked out good!
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Bumbleberry Pastries
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine fruit. In another bowl, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Cut thawed, cold puff pastry sheets into circles or squares (your choice). Put a spoonful of filling in the center of each & bring the corners together enclosing the filling. Place pastries on baking sheet & sprinkle with coarse sugar.
Bake for about 12-15 minutes or until golden. Remove from oven & allow to cool for 5 minutes on baking sheet then transfer to a wire cooling rack.
Recipe Notes
- This amount of filling is enough for a large deep dish 9-inch pie. It can be easily halved for a small amount of pastries if you wish.
