My first cooking demo will be Saturday May 22. In my excitement I’m brainstorming with what I can do that uses the great local products available and will be seasonal. At this time of year we are starting to see a lot rhubarb. So I was thinking Lamb Sliders with Rhubarb Onion Chutney as its easy for most home cooks, and accessible/affordable.I love Rhubarb myself, but its a tough sell to family and Certain Someone. I want to find ways to use it in savory applications , as opposed to a traditional Strawberry Rhubarb dessert. I had envisioned a chutney to go over a childhood favorite of mine, lamb burgers. However the Chutney morphed more into a sauce which was delicious, but not the original plan. Nevertheless its worth a post as I can see this on not only burgers, but chicken, pork , salmon or any other fatty type protein.
3/4 to 1 lb Rhubarb
1 onion chopped
2 cloves garlic minced
1 tablespoon vegetable oil
1 tbsp Apple Cider Vinegar
1 cup Brown Sugar
1 Cinnamon Stick
3 cloves
3/4 cup water
1 lb Ground Lamb
1tsp Cumin
Salt and Pepper to taste
In a saucepan heat the vegetable oil. Add the chopped onion. Turn down heat to medium and cook till translucent. and golden with minced garlic, Cinnamon stick, and cloves.Chop Rhubarb into small pieces and add . Add sugar and water and vinegar. Cook down on med/high heat until Rhubarb breaks down and mixture starts to bubble. Simmer for about 15-20 minutes. Remove from heat.
This can be stored in the refrigerator in a sealed jar for 2 weeks or so.
Mix Cumin, salt and pepper with ground Lamb and form patties. In a hot skillet cook until med done.Serve with sauce on a bun.