Blueberry Rhubarb Chutney with Rosemary Thyme Crackers

By Chef Therese Gorsich

Blueberry Rhubarb Chutney with Rosemary Thyme Crackers by Chef Therese Gorsich

Alaskan’s have a long history of foraging and preserving the berries that grow wildly and abundantly here, and Chef Therese celebrates that legacy by picking lots of blueberries every summer. One favorite preparation? Blueberry Rhubarb Chutney served with cheese and rosemary thyme crackers!

Blueberry and Rhubarb Chutney

INGREDIENTS

1 cup blueberries
1 cup chopped rhubarb (about 1-inch dice)
1 Tablespoon balsamic vinegar
1 Tablespoon brown sugar
1 teaspoon grated ginger (a micro plane works well for this)
1/2 teaspoon salt and a few grinds of black pepper

DIRECTIONS

Combine all ingredients in small saucepan, cook over medium heat until the rhubarb is soft and the chutney has slightly thickened, about 15 minutes. Taste and adjust the seasoning; The chutney should have a balance of sweet, salty, sour, and spicy flavor. Makes about 1 ½ cups chutney. Store in jar in fridge.

Rosemary and Thyme Crackers

INGREDIENTS

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped rosemary and thyme
1/2 cup water
1/3 cup olive oil
Flaky sea salt

DIRECTIONS

Combine all ingredients in small saucepan, cook over medium heat until the rhubarb is soft and the chutney has slightly thickened, about 15 minutes. Taste and adjust the seasoning; The chutney should have a balance of sweet, salty, sour, and spicy flavor. Makes about 1 ½ cups chutney. Store in jar in fridge.

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