Dinner tonight was inspired by Linda’s comment. (I do read all of your comments, although I’m a bit behind – quel surprise – on replying to some.) She reminded me of the jar of rhubarb chutney I had in the fridge – I too heard a mention of rhubarb chutney recently, and it seemed to me a Very Good Idea. So I made some. Tonight we ate the last of it for dinner with a grilled pork tenderloin (excellent pairing), pickled beets (all eaten straight from the jar, with a fork, without making it onto dinner plates) and some grilled asparagus. To grill asparagus, roll it around in a bit of oil and throw it straight on the grill, running the stalks crosswise against the grills so that they don’t fall through. Thicker asparagus – which is not lesser asparagus, nor necessarily woodier – is easier to handle with tongs.
If you’re looking to turn some rhubarb into jam, I made some last year that was pretty tasty on toast.
One Year Ago: Spaghetti Carbonara with Caramelized Onions