Robb and I went on a date last night, then Maundy Thursday service at church.
But check out what I got!
It was our favorite Irish food restaurant and I shocked Robb by not getting my usual shepherd's pie. He doesn't order that because he knows I will.
Well HA!
I'm totally out of control and unpredictable!
This salad was amazing... It had huge croutons, chunks of chicken, strawberries, feta cheese, cucumbers, candied walnuts, granny smith apples and a rhubarb relish. Served with a vinaigrette.
Oh wow...
As I tasted the rhubarb relish, I was astounded! The rhubarb wasn't sweet and wasn't tart!
What is this delicious stuff??
So I looked up a recipe on Allrecipes.com and then over lunch today, I raided our meager up and coming rhubarb patch.
I made Rhubarb chutney.... Will google Rhubarb relish later.
Recipe By:Princess G
"This chutney is delicious on a ham sandwich. This chutney freezes well."
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 dash salt
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces
- 1/2 cup sweetened dried cranberries (such as Craisins(R))
- 1/2 cup packed light brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon minced fresh ginger root
- 1 cinnamon stick
Directions
- Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
- Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.
It is delicious and I had it on a salad for lunch.
It may or may not have been overly healthy for me, but I don't care.
1 comment:
A good salad is my favorite meal. Yours sounds wonderful, andvthe chytney relish-wow.
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