Monday, March 1, 2010

Small Measure Can-Do Contest, Round 9


It's the first Monday of a new month, which means one thing: another Small Measure Can-Do Giveaway. For those of you new to the contest, or to this blog, I'm staging a giveaway each month from now until the release of my book, Homemade Living: Canning & Preserving with Ashley English. Each month one lucky person will win an artfully crafted canned item featured in the book and made by yours truly.

From my pantry to yours, this month I'll be giving away a jar of Rhubarb Amaretto Chutney. I realize that last month's giveaway was also for a chutney. Wanting to keep with the book's recipe arrangement and emphasis on seasonality, however, my rhubarb chutney seemed perfect as a harbinger of spring (although, admittedly, it's not yet available where I live, showing up a bit closer to April and May, hence the lovely photo sourced online in lieu of any fresh rhubarb stalks).

Besides, can you really have too much chutney? There are few things I can think of that wouldn't be improved upon with a little smear of this chunky, zesty, puckery spread (I was going to suggest cupcakes as the one exception, but then I started imagining a dollop of chutney on top of some browned butter frosting, realized that it sounded amazing, and abandoned that notion). This particular chutney pairs lovely with Indian cuisine. It would also serve as a fine accompaniment to a tangy, fresh chevre, a smoked ham sandwich, or tossed with some roasted or sauteed vegetables like eggplant and zucchini. It's an equal opportunity chutney.

To enter: Simply leave a comment to THIS specific post by telling me your favorite way of cooking or serving or simply eating rhubarb. Your comment MUST link to your particular blog or web site (and therefore to your contact information) or include your e-mail address. Otherwise, I won't be able to get in touch with you if you win! Any entries that do not include some way of getting in touch will be disqualified.

Deadline: Comments must be received by midnight EST March 15th, 2010. Odds of winning will depend on the number of eligible entries received.

Other rules:
1. You must have a mailing address in the United States of America (sorry international folks!).
2. Only one entry comment per person.

How it works: Each comment will be assigned a sequential number. The winning number will be selected from a random number generator, so there'll be no favorites, simply a game of chance.

*Top image from here.

52 comments:

Shannon said...

I love rhubarb pie, with a sweeter crust. I would love to win this!

Maria said...

I have to admit, I've never cooked rhubarb! I'm excited to see what you can do with it!!

Samantha said...

Strawberry rhubarb pie. Need I say more?

Samantha said...

Strawberry Rhubard Pie. Need I say more?

Renai said...

My most distinct memory of rhubarb is picking it as child, and putting it in the neighbors sauna to steam! We thought we were so clever. It was sour and juicy and lovely.

Melodie said...

I have never eaten rhubarb! So I guess I really need to win so I can try some,lol!

Little Homestead in The Village said...

So far, my main use of Rhubarb is traditional strawberry-rhubarb pie. However, I'm getting inspiration from sites like yours and I would like to make Gingerged Rhubarb Jam with honey.

Please enter me in your contest.

kim

http://misskimmie-thebarefootgardener.blogspot.com

Talia said...

I am a recent rhubarb convert and really like rhubarb pie. There is a recipe for a crumble I have bookmarked to try as soon as its in season again!

Pam said...

My favorite - rhubarb crumble.

Sacha Joy said...

When I was a little girl, my mom would cut off a stick of rhubarb for me and give me a little cup of sugar to dip it in, and I would run barefoot around the garden in the late spring sunshine, dipping and gnawing away. I think it's the best way to enjoy rhubarb (and celebrate spring).

Iryna said...

Growing up in Europe, I loved rhubarb compote (rhubarb stewed with some sugar and water). Strawberry rhubarb pie is also one of my guilty pleasures.

Jill Benbow said...

OOOhhhhh operation win the chutney has commenced! yum

Cat W. said...

When I was studying in London, I was constantly amazed by the street-side produce markets with all their colors and textures. My favorite part was always the rhubarb—the brilliant pink celery-looking piles. I have never cooked it myself, but a neighbor and good friend has shared her delicious strawberry rhubarb pie with us more than once. I love it!

Faith said...

One of the ways I enjoy cooking and eating rhubarb is just cooking it down on the stovetop, adding some sugar to sweeten it a bit and eating it either warm or cold. If I eat it warm, it's wonderful with some vanilla ice cream!

Nadine said...

I've never had rhubarb and other way other than in pie and jam and they are both divine.

Diana said...

Apple, strawberry, rhubarb cobbler...yeah it sounds interesting but it works. The top is made with oats, almonds and lots of butter. dianasamour@gmail.com thanks you!

Elle Ross said...

in a strawberry pie is the only way i've had it, yum!

ROC said...

All I can say: strawberry rhubarb pie. My paternal grandmother made an awesome one!

Lindsay Road said...

I think I'm going to go with everyone else on this one - strawberry rhubarb pie. I do have some rhubarb growing in my yard however, I really should learn another way to cook it:) I think I really need that book to go with my garden!

stephferney@hotmail.com said...

Mmmm, rhubarb cream pie. Yum. Your chutney sounds delicious too - hope I get to try some!

Laine F said...

Rhubarb pie is one thing, but my grandfather introduced me to rhubarb with a delicate, totally homemade strawberry rhubarb pie. I've never tasted any other like it (my tastebuds nearly wept), and I doubt I ever will :)

Tengrain said...

My French grandmother used rhubarb and some sort of booze in a simple syrup to dress her fruit compote -- it was outstanding. She supremed citrus and peeled grapes for it, really she did!

She never wrote down the recipe, and I have tried for years to recreate it, but I just cannot make it work the way she did.

Regards,

Tengrain

Jen said...

I like rhubarb in strawbeerry-rhubarb combinations, like pies or bread. My dad, though, salts the stalks and eats them raw! Yikes!

Ernest Miller said...

Stewed rhubarb ... a classic side dish to fried chicken.

Christi said...

Stewed rhubarb with a dallop of yogurt is good, but also strawberry-rhubarb pie, rhubarb crumble....

Michelle in Colorado Springs said...

Rhubarb dried and then a piece or 2 put in water to flavor it.

Maria said...

Rhubarb right from the plant, washed (sometimes!) and eaten....Tart but delicious.

Sense of Home said...

We get lots of rhubarb in the summer. My husbands favorite way to eat it is in a pie, but I would love to have some other ideas of what to do with all this rhubarb.

Adriana said...

Another vote for pie, with a lot of lemon zest and not much sugar...

Jeanne said...

I love to make cupcakes with rhubarb chunks and white chocolate chips.

psmflowerlady said...

Not sure if this posted earlier - had trouble entering - so if did - just delete this entry.
Found a great recipe for rhubarb upside down cake on allrecipes. It is awesome. Same concept as pineapple upside down cake - but with the tartness of rhubarb. The recipe called for marshmallows as well as sweetener, but I cut sweetener in half cause I do like that tartness. Anyway - it's good - but likely not as good as rhubarb pie - not much is. But then again - I've never tried your chutney! Tammy

The Q said...

I've only had Strawberry Rhubard Pie, but if that is all I could eat for the rest of my life I would be happy (and fat).

tigress said...

i love rhubarb and have a very large row of it that pops up each spring. there are many ways to enjoy it for sure. my favorite is probably cooked down slowly with a bit o' honey. and served with a dollop of farm-fresh and full fat yogurt! :)

Elena said...

I love stewed rhubarb with some creamy greek-style yogurt for breakfast.

Ann said...

rhubarb crisp. Or, strawberry rhubarb crisp. So, good with the oatmeal, brown sugar and butter.

MaddyG said...

Rhubarb Coffee Cake is mighty tasty! And your chutney sounds delicious too. Bring on SPRING! ; )

Doris the Goat said...

You can never have too much rhubarb or too much chutney. My favorite thing to do with rhubarb is to make a fruit compote (either with oranges or strawberries), can it, and then eat it in January spooned over yogurt. My version is here. Yum Yum!

Carlin Reagan said...

My mother taught me the pleasure of munching on fresh rhubarb, just picked and rinsed off.

Kate said...

Rhubarb-a-rebob-a-rhubarb pie (courtesy of Garrison Keillor). My family are of Minnesotan stock; We do pies with this wonderful vegetable extremely well.

Ah! the fruity veg, I'm going to make a jam when it pops up at our greenmarkets here in NYC.

meg said...

Mmm! Rhubarb shakes! So good! Wow, I must plant rhubarb!

oaklandurbangardener said...

I love making strawberry-rhubarb jam...and enjoying it for months afterwards! The joy of canning, indeed!

Daisy Driver said...

Rhubarb and chutney, two of my favorite things. Just recently got turned on the chutney - how did I miss it all these years! This past weekend I sent two jars of black cherry rhubarb jam to my moms to get rid of them - making room for more can jam items and they were gone by Monday. Actually don't tell anyone but there is enough left for one piece of toast my mom is hiding in the back of the fridge. Would love to win but more than anything, was glad to be turned on to your site through the can jam. woodman-thinking-out-loud@blogspot.com

Jane said...

I like rhubarb stew and very little sugar added. YUM!

The Non-Consumer Advocate said...

Ooh . . . I LOVE chutney.

The only time I've ever had rhubarb is in strawberry-rhubarb pie, which of course is delish!

It's so pretty!

Katy Wolk-Stanley
"Use it up, wear it out, make it do or do without."

Linda's Kitchen said...

My husband loves to just dip it in sugar and eat!

Leah said...

mmm, rhubarb. My favorite, I think, is the rhubarb-arita from the Splendid Table. Rhubarb chunks are simmered in a simple syrup until they fall apart; strain through a cheesecloth; mix with tequila, serve over ice, garnish with a lime. Lovely and delicious!

Alison said...

I was afraid of rhubarb as a child, it looked so "slimey"...as an adult, a dear friend requested strawberry rhubarb birthday pie, and I was converted! Now I am a rhubarb enthusiast. Pie, jam, and my personal favorite Rhubarb Crisp (easier than pie, no crust to make, and you can get really creative with the crumble-top) This year I have two rhubarb plants in my garden, and hope for homegrown in the future...

Lisa said...

Strawberry rhubarb pie is always a winner but I love crepes and like to fill crepes with a rhubarb compote...mmmm.

Katherine said...

Last spring, I learned that what I thought was a giant weed growing in the corner of my backyard was in fact rhubarb-- it was the first time I had tried it! I made a kind of loose jam, that I mixed in with yogurt and spread on toast. Would love to have some more ideas for what to do with it!

Julia said...

Rhubard Custard Pie! Outrageousness. Can't wait for the rhubarb to come up!

Pat Steer (Gaelen) said...

Ashley, I love rhubarb crisp, and rhubarb pie - but your March CanJam special ingredient (alliums) inspired me to create what may be one of the best things I've ever had - Red onion and rhubarb jam. I'm fighting the urge to go back to the jar and just eat it with a spoon. ;) I'd love to win some of your Rhubarb Amaretto chutney; it sounds wonderful!

natalieann said...

wow, i've read all the comments and why i obviously haven't tried all the recipes precisely, i can agree, rhubarb pie & rhubarb strawberry pie are both delicious scrumptious!

i've also had very tart dense raspberry-rhubarb (what a mouthful! and isn't rhubarb just a great word? i love to say it. the word itself is chewy.) bars that are maybe in the crumble family.

jam, compote, chutney, greek yogurt, oats, granola, oh my! now my mouth is watering for Indian cuisine, although i must admit i'm more familiar with a mango chutney. I wonder... what magic would a mango-rhubarb tantalize?

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