Get ready for a taste adventure like no other with our rhubarb chutney with rosemary and cardamom! This culinary creation is more than just a chutney - it's a spicy marmalade that sends your taste buds into a whirlwind of fresh, tangy rhubarb, perfectly balanced with the fiery kick of chilli and the aromatic blend of rosemary and cardamom.
Imagine a rich pot simmering on the stove and filling your kitchen with wonderful aromas. Now imagine adding a dollop of our rhubarb chutney to the bubbling pot. The flavors immediately come to life and the sweetness of the chutney harmonizes with the tasty fullness of the stew. It's a match made in culinary heaven!
But our chutney doesn't stop there - it's as versatile as it is tasty. Mix a spoonful of crème fraiche and create a creamy, lovely sweet sauce that goes well with both grilled meat and juicy fish. It's like a ray of sunshine over the plate, lifting each bite to new heights of taste.
And for pasta nights, our rhubarb chutney is a secret ingredient that turns your mincemeat sauce into a culinary masterpiece. A couple of tablespoons is all it takes to transform a simple dish into something extraordinary.
And did we mention that our rhubarb chutney was served at the prestigious Nobel Party in 2016? That's right - even the most discerning taste buds have experienced the magic of our chutney. It is a testament to its exceptional taste and quality.
Now let's talk about combination possibilities. Our rhubarb chutney is a versatile companion to a variety of dishes. From fatty fish to root vegetables, from juicy pork to tender duck and chicken - our chutney effortlessly elevates every bite. And when it comes to cheese, well, it's a match made in flavor heaven. Whether you enjoy an aged cheddar, a soft brie, a nice danbo or a classic camembert, our chutney is the perfect companion.
So if you're a foodie with a yearning for unique and enticing flavors, our rhubarb chutney with rosemary and cardamom is a must-have in your pantry. Let us take you on a vibrant, engaging and adventurous culinary journey that will make every meal an unforgettable experience. Buy a jar and get ready to take your cooking to new heights!
Perfect for most things - fatty fish, root vegetables, pork, duck, chicken, self-written on the cheese tray, for Cheddar, Brie, Danbo, Camembert, blue cheese
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 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.
Ingredients: Rhubarb*, red onion*, raw cane sugar* (21%), ginger*, chilli*, sea salt, rosemary*, cardamom*, black pepper* (*Organic ingredients)
Fruit amount 67 g per 100g
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