VPR’s membership drive is off to a great start, with nearly $100,000 raised so far.
If you love Vermont and food (and who doesn’t?) and haven’t made your contribution to VPR yet, you’ll want to do it now to be entered into two exciting prize drawings happening tonight and tomorrow morning.
- Tonight (Wednesday) at 7 p.m., we’ll give away a relaxing getaway for two at Shelburne Farms: a two-night stay at the historic Inn on the shores of Lake Champlain, along with a gift basket, dinner and brunch at its legendary restaurant.
- Tomorrow (Thursday) morning at 9 a.m., we’ll give away a $1,000 gift certificate to one of four local food co-ops around the state, where you can stock up on local food and products to create your own legendary meals at home.
And just because we love you and know the rhubarb is still growing like crazy in these parts, enjoy this recipe for Apple-Rhubarb Chutney from our friends at Shelburne Farms.
And thank you very much for supporting VPR. You make everything we do possible.
1⁄2 cup apple cider or natural apple juice
1⁄2 cup pure maple syrup, dark for strongest flavor
2 tablespoons cider vinegar
1 sprig fresh rosemary
2 medium apples (see Before You Start), peeled, cored, and cut into 1⁄2-inch cubes
1⁄2 pound fresh or frozen rhubarb sliced 1⁄2 inch thick (about 2 cups)
1⁄2 cup dried sweetened tart cherries
Before You Start
Apples in this chutney should hold their shape and can be fairly sweet, as the rhubarb more than delivers on the tart quotient. Try Braeburn, Empire, Fuji, Northern Spy, Paula Red, or Winesap. When rhubarb starts popping up in May in Vermont, even long-keeping local apples are pretty much done. Rhubarb, however, will produce all season long if you keep cutting it and the weather doesn’t turn scorching. In fact, the thicker later-season stalks work especially well in this recipe. Frozen rhubarb will also work fine; you just may need to simmer the chutney a little longer. If you can’t find rhubarb, use a total of one cup of dried sweetened tart cherries instead.
- In a medium saucepan set over medium-high heat, combine the cider, maple syrup, cider vinegar, and rosemary. Bring to a simmer and cook for 5 minutes.
- Carefully remove the rosemary sprig and discard. Stir in the apple, rhubarb, and cherries. Simmer for another 5–7 minutes until the fruit is just tender but not mushy. Cool and store in a clean jar in the refrigerator for up to two weeks.
The foregoing is excerpted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli. All rights reserved. Copyright © 2007 by Melissa Pasanen and Shelburne Farms