Today’s recipe come from chef, author, restaurateur, and food movement leader Alvin Rebick!
Rhubarb Chutney
What you need:
6 cups rhubarb, chopped
4 onions, chopped
11/2 cups brown sugar
1 1/2 cups cider vinegar
1 tsp cinnamon
1 tsp allspice
1/2 teaspoon red pepper flakes
What to do:
Put all ingredients in a large saucepan, bring to a boil, reduce heat and simmer until thick and jam -like – about 1 hour. Cool and store in the refrigerator.
About Alvin Rebick:
Alvin Rebick has been a chef/restaurateur for more than thirty years. Over the course of his restaurant career he owned and operated 6 different restaurants in both Guelph and Ottawa, all of which were listed in Where to Eat in Canada. With his wife and business partner Glenna, Alvin has written two nationally published cookbook/memoirs. Alvin joined FoodShare in January 2009 and quickly became a proud member of the award winning kitchen team (Toronto Star Golden Whisk Award 2009, Bhayana Foundation Team Achievement Award 2009) in the capacity of Kitchen Senior Manager. During his time at FoodShare, Alvin helped to create– the Good Food Café – which models a healthy school cafeteria, serving attractive and delicious nutritious food that students choose to eat and pay for. The Toronto Star called the Good Food Café “the future of school lunches”. He has developed, through various community partnerships, a community kitchen program which promotes healthy cooking and eating to a variety of communities. Most recently FoodShare has expanded its social enterprise programs under Alvin’s direction with “Field to Table Catering” and the addition of an extremely lucrative Gift Basket program. Alvin says that the switch from business to the non-profit sector has affirmed his love of cooking, belief in social justice and desire to teach everyone how to cook healthy, delicious food.
This post is part of the HH “Recipes We Love From People We Love” series, featuring recipes to make with local, seasonal produce.