Rhubarb Chutney

It’s rhubarb season, and I recently made a wonderful rhubarb chutney adapted from Niloufer Ichaporia King’s recipe in her most recent cook book My Bombay Kitchen. Place a small bowl of it on the table and watch it arouse just about any dish. And please take a look at my website La Cucina di Terresa. Feel free to subscribe to my Conscious Palate Newsletter. Rhubarb Chutney (makes 1 cups) 1/4 cup light brown sugar 1/4 cup granulated sugar 1/4 cup cider vinegar 1/4 tsp cayenne pepper 2 2-in long_ cinnamon sticks 2 whole cloves 1 tBsp finely julienned peeled fresh ginger 1/4 tsp salt 1/2 lb rhubarb Bring everything but rhubarb to a boil. Let simmer while you cut the rhubarb into 1/4-inch slices. Add and cook until rhubarb falls apart and the mixture becomes jammy.