CHUTNEY, RHUBARB STRAWBERRY

As seen in our April 2017 dinner show along side Cantonese spiced Red Rock Fish and Halibut.

• 1 cup sugar
• 1 cup freshly squeezed orange juice
• 1 orange, zested
• 1 orange, peeled, seeded, chopped
• 1 lime, peeled, seeded, diced
• ½ each, medium red onion, minced
• 4 each dried dates, chopped or 1/4 cup golden raisins
• 2 tablespoons candied ginger
• 3 clove garlic, minced
• ¼ teaspoon red pepper flakes
• 1 teaspoon ground ginger
• 2 cups (fresh if possible) Strawberries, hulled and quartered and
• 1 cup fresh Rhubarb, small diced about 2 stocks. (do not peel rhubarb)

Combine sugar, vinegar and juice; simmer 5 minutes; add zest, orange, lime, onion, dates or raisins, candied ginger and ground ginger, garlic and pepper flakes; gently simmer for 30 minutes;. Add strawberries and rhubarb; slow simmer for an additional 10-15 minutes, which allows a little crunch still on the rhubarb. Cool for service.