One day, while I was helping out at my cousin's farm – it's in upstate New York – I stumpled across an odd combination: black garlic and rhubarb. You know how it is; sometimes the strangest ingredients just call to you. This relish happened kind of accidentally and is now a mainstay in my kitchen. The sweetness of the rhubarb is offset by the savory depth of the black garlic, creating a flavor explosion that's both unique and incredibly versatile. It's not just another condiment; it's a conversation starter.
Don't be intimidated by the seemingly unusual pairing. The process is simple, and the results are extraordinary. Imagine the look on your guests' faces when they taste this complex, sweet, and savory relish. It’s perfect for slathering on grilled meats, topping a creamy brie, or even as a surprising addition to a cheese board. It also makes a fantastic gift!
Required Equipments
- Small saucepan
- Baking sheet
- Parchment paper
- Food processor
- Sharp knife
- Mixing bowl
Black Garlic Rhubarb Boldness: A Sweet and Savory Relish: Frequently Asked Questions
Black Garlic Rhubarb Boldness: A Sweet and Savory Relish
This black garlic rhubarb relish is a sweet and savory condiment that's surprisingly easy to make. It pairs perfectly with grilled meats, cheeses, and more, adding a bold and unique flavor to any dish.
⏳ Yield & Time
Yield: About 1.5 cups servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the rhubarb: Wash and trim the rhubarb stalks. Cut them into 1/2-inch dice. You want about 2 cups.
- Mince the black garlic: Peel the cloves of black garlic and mince them finely. You'll need about 1/4 cup. Black garlic can be sticky, so lightly oiling your knife helps.
- Combine ingredients: In a small saucepan, combine the diced rhubarb, minced black garlic, red onion, brown sugar, balsamic vinegar, soy sauce, ginger, and red pepper flakes.
- Simmer the relish: Place the saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring occasionally, for about 20-25 minutes, or until the rhubarb is tender and the relish has thickened slightly. Be careful not to burn the sugar; a gentle simmer is key.
- Taste and adjust: Once the relish has thickened, remove it from the heat. Taste and adjust the seasoning as needed. You might want to add a pinch of salt, a splash more balsamic vinegar, or an extra pinch of red pepper flakes for heat.
- Cool and store: Let the relish cool completely before transferring it to an airtight container. Store in the refrigerator. The flavors will develop further as it sits.
- Serve: Serve the black garlic rhubarb relish chilled or at room temperature. It's delicious with grilled meats, fish, or as a condiment for cheese and crackers. I love it with a simple grilled chicken breast. The sweetness and umami really sings!
📝 Notes
🍎 Nutrition
Calories: 75 kcal
Protein: 0.5g
Fat: 0.2g
Carbohydrates: 18g
Fiber: 1g
Calcium: 20mg
