Everyone knows rhubarb as a compote or on cakes. Why not serve the vegetables with hearty dishes? The sticks help with detoxification: thanks to the mix of tanning agents, especially tannins, and gently draining potassium and calcium, rhubarb can help the body eliminate toxins more quickly.
Stored in a cool and dark place, the chutney will keep for at least 4 weeks and is a great change to conventional barbecue sauces. As a fruity accompaniment, let the sauce taste great with a steak.
Peel and finely chop the onion. Peel and finely dice the ginger. Coarsely crush the coriander and mustard seeds in a mortar. Toast the corander and mustard seeds in a pot. Deglaze with the vinegar and 50 ml (approximately 2 ounces) of water. Add the sugar, onion, and ginger and simmer gently for 5 minutes. If necessary, add a little water.
Rinse and trim the rhubarb, then cut into small pieces. Rinse the orange in hot water and pat dry. Finely grate the zest and squeeze the juice. Add the rhubarb, zest, and juice to the chutney. Simmer gently for 30 minutes, stirring occasionally.
Remove the flowers from the elderflowers, and mix into the chutney. Bring to a boil, and season to taste with salt and pepper. Fill the prepared jars with the chutney, seal tightly, and cool completely.