For the rhubarb chutney, heat the oil in a saucepan and sauté the finely diced onion together with the sugar until the sugar caramelizes slightly. Peel the rhubarb, cut into small pieces and add to the onions. Now extinguish with the red wine and stew until soft. Add white wine vinegar, finely diced fresh ginger and chili pepper for a spicy good taste. Cook the chutney to the desired consistency and blend with a kitchen blender to taste. Finally, season the rhubarb chutney with mustard powder, a pinch of clove, salt, coriander and freshly ground pepper to taste.
Preparation Tip:
Warm, the rhubarb chutney goes very well with roast duck or roast pike-perch. Cold, the chutney is a good companion to spicy hard cheese.
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