Ramp and Rhubarb Chutney
The ramp, sometimes called wild leek, is a wild onion native to North America. Though the bulb resembles that of a scallion, the beautiful flat, broad leaves set it apart.The flavor and odor of ramps is usually compared to a combination of onions and garlic and is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor.
The first time I came across ramps were when there was a contest on food52. Honestly, I had not heard about ramps or even tasted them. So, it was a good opportunity to try them. And, because they are so close in taste to onions and garlic I was all the more excited.
It was same with Rhubarb, I had never seen or tasted rhubarb. But, after learning from web I found out rhubarb had a sour taste and goes well in desserts and people often used it to make jams. In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant’s leaf stalks are cooked with sugar and used in pies and other desserts.Rhubarb is one of the first food plants harvested, usually in mid- to late spring Rhubarb stalks are poetically described as “crimson stalks”. Rhubarb has lots of natural water content in it.
1 Stalk of Rhubarb, chopped
6 to 7 stalks of ramps, chopped
3 tablespoons Brown Sugar
3 to 4 tablespoons Granulated sugar
1 teaspoon Coriander- cumin powder
¼ teaspoon Salt
1/4 teaspoon Fresh Black Pepper
1/3 cup White Wine
1 teaspoon White Distilled Vinegar
Wash and clean the rhubarb and chop it into small pieces. And, similarly clean the ramps and chop them into small pieces including the green and the white part.
Combine everything in a pot and let it cook on medium heat for about 10 to 15 minutes , or till it thickens. Keep an eye on it and keep stirring it once in a while. You don’t want to burn the sugar.
Once, it thickens remove it in a bowl or if you are making a big batch then can it using water canning method.
You can also use fresh rosemary , you can serve it with lamb chops or chicken or on a toasted bread with some blue cheese or Gorgonzola. The recipe can be easily doubled. This was purely on experimental basis so I have tried to share exact measurements that I used. Recipe could be easily doubled.
It tasted so great! It was also picked as community pick on food52. I would like to share the review from food52 : by deanna1001
I’m a chutney maker (and especially rhubarb) from way back so I was intrigued by this recipe for a quick version. Usually chutney takes hours to cook down into a thick mass, but PistachioDoughnut’s version cut that to about 20 minutes. Probably the very small volume had something to do with it. Anyway – it was delightful – the simple list of ingredients made for a clean, bright flavor with the ramps really coming through. (The aromas while cooking were just fabulous.) The amount of pepper makes this a bit spicy, and I added a little rosemary as suggested after about 10 minutes of cooking. I think it added some depth to it. I ate some with a soft blue cheese on croutons and the pairing was spectacular. The recipe as written makes a very small volume (enough for 2-3 servings as a condiment), which is nice for smaller households. Keep experimenting PD – this one’s a winner!
After this review I had cut down the amount of black pepper. But, If you want you can always use more based on your personal preference.
So, go grab your aprons and make some chutney before the ramps season is over and rhubarb is out of sight.
Hope you give it a try.
Karen from Markets of New York city just posted the recipe of the chutney on her blog.
Do you want to check out her blog- Here’s the link