This tangy and sweet rhubarb chutney with strawberries and ginger is packed with nutrients, while being vegan and incredibly delicious! Perfect for BBQ!
– olive oil– small red onion– minced ginger– garlic – red hot chili pepper – cardamom pods – pinch of salt– juice of 1/2 lime– apple cider vinegar– brown sugar– rhubarb– strawberries– ground black pepper
In a large skillet, heat olive oil over medium heat. Add finely chopped red onion to the skillet. Sautée, then add minced garlic and ginger and finely chopped red pepper.
Add ground cardamom, cloves and a pinch of salt. Add the lime juice and apple cider vinegar and bring to a boil. Add brown sugar and stir well until it dissolves.
Add the chopped rhubarb and reduce the heat. Cook uncovered until the rhubarb breaks down for a silky texture, or for not more than 4 minutes for a chunky consistency.
Add the strawberries and cook. Season with salt and freshly ground black pepper to taste.
Serve with goat cheese crostini (recipe below) or as a BBQ condiment