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Here’s a recipe that some kid gardeners made me — it was delicious and offered a different taste family than the usual Minnesota quick marinated cucumbers.  The recipe is originally from Martha Stewart.
The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.

Photo courtesy of Martha Stewart’s website.


  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled


  1. In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

Perhaps you are already tired of rhubarb desserts, and you want to try some savory rhubarb recipes.  CSA member Adina has requested that I post the rhubarb chutney recipes that I shared last year at this time.  Her family enjoys eating the chutney with meat dishes.  So, without further ado:

Rhubarb Onion Chutney

From “The Joy of Rhubarb” 

Tangy and sweet.


1 ½ pounds onions, halved lengthwise and cut crosswise into ¼ inch slices

3 tablespoons corn oil


1 cup golden raisins

½ cup hot water

3 tablespoons red wine vinegar

1/8 teaspoon ground cloves

½ cup granulated sugar

3 cups fresh rhubarb, cut into ½ inch pieces

Salt and ground black pepper to taste


Place onions and oil in a large saucepan over medium-low heat.  Cook, stirring occasionally, until softened.


Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions.  Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes.  Stir and cook uncovered about 5 minutes or until rhubarb is tender.  Season with salt and black pepper to taste.  Spoon into clean jars; cover and refrigerate for no more than 1 week.  Serve warm or at room temperature.

Makes about 3 cups.






Jalapeno Rhubarb Chutney

From “The Joy of Rhubarb”


1 pound rhubarb, cut into ¼ inch thick slices

2 teaspoons coarsely grated fresh ginger

2 cloves garlic

1 jalapeno chile, seeds and membranes removed, chopped  [For more heat, add more jalapeno.]

1 tablespoon ground paprika

1 tablespoon black mustard seeds

¼ cup currants

1 cup light brown sugar, packed

1 ½ cups white vinegar


Place all the ingredients in a nonreactive pan.  Bring to a boil; reduce heat and simmer until rhubarb is tender and texture of jam, about 30 minutes.  Spoon mixture into a clean glass jar; cover. Refrigerate.


Makes about 1 cup.


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