RHUBARB AND WHITE PEPPER CHUTNEY

Rhubarb is at peak season right now, making this chutney a springtime specialty. It’s great brushed on grilled chicken (especially wings) or as an accompaniment to cheese and crackers.

• 1/3 c. (one third cup) finely chopped shallots, OR substitute (NOT-Supersweet) white onion
• 1 T. butter
• 2 c. fresh rhubarb, sliced into 1-inch pieces
• 1/2 c. (one half cup) sugar
• 1/3 c. (one third cup) orange juice
• 1 T. cider (preferred) or white vinegar
• 1 T. very coarsely ground white (preferred) or black peppercorns, or more or less to taste
• 1/4 tsp. (one fourth) tsp. salt, or to taste

Cook shallot in butter in a large non-reactive saucepan over moderate heat, stirring occasionally, until translucent and golden, about 5 minutes. Stir in the remaining ingredients and bring to a bare simmer, uncovered. Cook, stirring occasionally, until the rhubarb is completely cooked and soft, and the chutney is thickened, about 20 minutes. Cool to room temperature. Makes about 1c. Keeps, covered and refrigerated, for several weeks.