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Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
Rhubarb chutney with rosemary and cardamom - perfect for all stews
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Rhubarb chutney with rosemary and cardamom - perfect for all stews

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A wonderfully fresh, tasty chutney (spicy marmalade). Fresh, tangy rhubarb flavored with chilli, rosemary and cardamom provides a delicious delicacy perfect for stews and sauces. A unique marmalade with a perfect balance between sweetness and sourness that goes well with cheeses.

Perfect to add to all stews. Or mix with a little crème fraiche for a good, sweet sauce that goes well with both grilled meat and fish. Also good to add 2–3 tablespoons of the chutney to the minced meat sauce!

Served at the Nobel Party 2016

Perfect for most things - fatty fish, root vegetables, pork, duck, chicken, self-written on the cheese tray, for Cheddar, Brie, Danbo, Camembert, blue cheese

Rhubarb goes well with food, in the past you ate rhubarb the same way we eat spring primroses today: raw with a little salt and pepper! And rhubarb's sour taste is excellent in cooking, for example as a chutney for fattier fish, pork and duck or in a Persian lamb stew. On the Danish island of Bornholm, smoked herring with rhubarb compote is a traditional dish.

When rhubarb comes, most people probably think of shortbread, cream, jam and maybe juice. With mild flavors such as vanilla, lemon or just with sugar. Sugar is basically always needed, regardless of what is to be done with the rhubarb. But there is so much more you can do with this wonderful vegetable. Yes exactly! Rhubarb is actually a vegetable. It is the stem that is used. The blasts/leaves are poisonous, so you don't eat that part of the rhubarb.

Rhubarb (Rheum rhabarbarum) is a perennial and easy-care plant that can be grown in most of Sweden - but it takes a few years before it yields an abundant harvest. Once established, however, it only gives more and more. Rhubarb's flowering stems can grow up to two meters tall and have fluffy, branched inflorescences with small creamy white flowers. Otherwise, rhubarb's hallmark is the crispy, tart and beautiful stems that are fantastically good in pie, juice, jam, marmalade and many desserts.

Rhubarb was cultivated in China as early as 3,000 years before our era, mainly as a medicinal plant. It first came to Europe in the 17th century and to Sweden as late as the 19th century.

Rhubarb is a vegetable, but sold as a fruit. The special, sour taste comes mainly from malic acid. The roughness comes from oxalic acid and varies between different varieties.

There are over 100 varieties of rhubarb with different color, taste and roughness. Victoria with greenish flesh is one of the most common. Rosenhagen, spangsbjerg, elmsfeuer and elmblitz are slightly milder, less rough rhubarb varieties with a beautiful rose-red colour.
When the lilac blooms at the end of May, it is rhubarb time. Rhubarb can be harvested from the end of April and a bit into August. At the beginning of the season, the stems are at their best and rarely need to be peeled. The further into the season, the coarser the fibers and the woodier the taste.

Rhubarb's leaves contain a high content of oxalic acid, which can be dangerous to health. Large amounts of oxalic acid can be negative for the body as it can reduce the absorption of important minerals such as calcium. In the worst case, it can cause kidney damage.

Harvested rhubarb can be stored in the refrigerator for about a week, or you can cut it into pieces and freeze in suitable portion bags.

Rhubarb should be boiled briefly, in order to preserve maximum color and flavor, we cook the marmalade over an open flame, which provides quick cooking.

Ingredients: Rhubarb, red onion, raw cane sugar, ginger, chili, sea salt, rosemary, cardamom, black pepper (Organic ingredients)

Nutrition declaration 100g: Energy 445 kJ/104 kcal; Fat 0.1 g (saturated fat 0 g); Carbohydrates 25 g (sugars 25 g); Protein 0.8 g; Salt 0.9g