RHUBARB SUNDAES

 

3 rhubarb stalks, finely chopped (about 2 cups)

Pinch of kosher salt

1/2 teaspoon pure vanilla extract

1   cinnamon stick

2  tablespoons honey

Juice of 1/2 lemon

Vanilla ice cream, for serving

Mint leaves, for serving (optional)

Sugar cones, for serving (optional)

 

Preheat the oven to 325°F. Combine the chopped rhubarb, salt, vanilla, cinnamon stick, honey, and lemon juice in a baking dish or small ovenproof saucepan. Toss the ingredients to combine and cover the dish or pan with a lid. Bake for 30 minutes, until slightly thickened and fragrant. Remove the chutney from the oven and set it aside to cool. Top scoops of vanilla ice cream with warm or room-temperature rhubarb chutney, and, if desired, add a few fresh mint leaves and a little cone hat to each serving. Refrigerate extra chutney in an airtight glass jar and enjoy within 1 week.