Rhubarb Chutney

by Brenda Langton, Tastemaker in Residence - courtesy of Mill City Market Chef Jenny Breen


2 Tbs olive oil
1 small onion, diced
3 cloves garlic, minced
2 jalapenos or other hot pepper, deseeded and minced
1 inch fresh ginger root, peeled and minced
1 Tbsp coriander
1 Tbsp mustard seed
4 cups diced rhubarb
½ cup orange juice
2 Tbsp grated orange peel
½ cup maple syrup or sugar
1 tsp salt


  1. Heat oil and sauté onion, garlic, ginger and jalapeno for about 3 minutes. Add coriander and mustard seed, orange juice, syrup, orange peel and salt and allow to simmer on very low heat until very thick, about 20-30 minutes. 
  2. Serve over polenta, and top with a small dollop of chevré and a pinch of micro greens OR serve over seared salmon, garnish with micro greens