spring harvest in Paris : 5


early APRIL  ::   rhubarb — w/ rhubarb chutney recipe — and valencia oranges

— RHUBARB  was known for its curative properties some 4500 years ago in places such as China and southern Russia, but it wasn't until the 18th century that people took to celebrating it in dishes, both savory and sweet. The beautiful red stalks are already showing up at the markets here in Paris... young and tender. The perfect time to make a chutney. And fresh, seasonal rhubarb is available through mid-summer, so don’t deprive yourself…  

RHUBARB CHUTNEY - makes a nice jarful
adapted from My Bombay Kitchen by Niloufer Ichaporia King
= best in spring when stalks are young

250 gr fresh rhubarb
50 gr light brown sugar
50 gr granulated sugar
30 ml  cider vinegar
30 ml lemon
1 /3 tsp cayenne powder
1  2-inch long cinnamon sticks
2 whole cloves
1 tBsp peeled fresh ginger,
finely julienned
1/2 tsp salt

Bring all the ingredients except the rhubarb to a boil in a pan then simmer over low heat for 10 min. Cut the rhubarb into 1/4 inch pieces. Add the rhubarb to the syrup and cook until it is thick. Transfer to a bowl and let cool. Taste and add more salt if needed.
Can be stored in a tightly closed glass jar in the refrigerator for 3 weeks. 

— VALENCIA ORANGES,  leaves and all, brought up from the heel of Italy have recently flourished at the markets. Nothing better than a tall glass of fresh squeezed orange juice...

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