Preserve Rhubarb with Mostardo

During the growing season, there are some crops I’m happy to see arrive at local markets. I buy them and serve a nice meal incorporating them or featuring them. Zucchini, for one. Then there are crops that I want to maximize. I buy loads and find ways to utilize them and preserve them. For instance rhubarb, the fruitiest of the vegetables. There are a million things to do with rhubarb, as we have seen. And when you can’t make use of it in the now, you can quickly slice it up, put it in a freezer bag and freeze, and pull it throughout the year. I never have enough to last me, I want to put it into everything.  

One of the great preservation techniques in the food world is mustard. Mustard has anti-bacterial qualities. Prepared mustard is not mayonnaise, it won’t go bad—like, ever. And so one of my mainstays for preserving fruit (or rhubarb, as it were) is to follow the Italian tradition of mostardo. Mostardo is a sweet mustard with fruit cooked into it. It is used greatly as a garnish for roasted meats. Pork chop? Mostardo. Turkey breast sandwich? Mostardo. It is great for ‘putting up' to make a great mid-winter gift, a small jar of homemade, preserved summer. Learn that process at The Chopping Block’s Summer Canning and Pickling class tomorrow Saturday, June 10 at 11am at Lincoln Square.

I came home from the Lincoln Square Farmers’ Market today with a mid-sized bunch of rhubarb from Mick Klug Farm. I chose it for its color and shape. You know, green rhubarb tastes just fine, but I am prejudiced towards the distinct red color. What is that color, a mating of brick red and magenta? It’s earthy and yet neon. Either way, it’s identifying and more attractive than the green, especially when cooked. I opt for stalks that are about a 1/2 - 3/4 inch wide.

This recipe is relatively mild on the mustard flavor. I used yellow mustard seeds, which are the most common as well as the most mild, but you’ll also find brown and black seeds which would work as well.

Rhubarb Mostardo

Scroll down for a printable version of this recipe

Yield: 1 quart

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Half a bottle of red wine

1 cup red wine vinegar

1/2 cup sugar

2 Tablespoons yellow mustard seeds

1/4 teaspoon salt

1/4 teaspoon dried oregano

1 pinch to 1/8 teaspoon cayenne pepper

Black pepper

4 cups diced rhubarb

1 1/2 cups diced apple

1 Tablespoon Dijon mustard

1. In a pot, combine wine, vinegar, sugar, and spices. Bring to a low simmer and cook for 15 minutes until the liquid is reduced by about 25% and the mustard seeds are softened and palatable.

2. Add the rhubarb, stir and cover. Cook on low for five minutes, stirring a couple of times.

3. Stir in the apples. Cook for another 5 minutes covered. When all fruit is tender, shut off the heat.

4. Stir in the Dijon mustard and taste for seasoning. Decide if sweet and tart are to your liking; this recipe is less sweet and less mustard-y than many mostardos. I like it to have a speck of spice.

For more on preserving the season's best, don't miss that Summer Canning and Pickling class this Saturday! You'll make and take home one jar of each of these recipes:

• Blueberry Preserves
• Red and Green Hot Pepper Jelly
• Pickled Zucchini and Yellow Squash
• Fresh Tomato-Herb Sauce