Name: Strawberry-Rhubarb Chaat
Total time: 105 min
Ingredients: 1 pound fresh rhubarb stalks; 1 tablespoon vegetable oil; 1 1/2 teaspoons panch phoron (Indian whole five-spice blend) (such as Swad Panch Puran); 1/2 cup packed light brown sugar; 2 tablespoons grated peeled fresh ginger; 1 teaspoon white vinegar; 1/2 teaspoon Kashmiri red chile powder or Hungarian hot paprika; 1/4 teaspoon kosher salt, plus more to taste; 2 cups halved fresh strawberries; 1 tablespoon roughly torn fresh mint, plus small mint leaves, for garnish; 1 1/2 teaspoons fresh lime juice (optional); 1/4 cup masala boondi (such as Anand) or1/4 cup crisp rice cereal (such as Rice Krispies); 1/4 teaspoon chaat masala (such as MDH Chunky Chat Masala)

Strawberry Rhubarb Chaat Recipe — Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Active Time:

35 mins

Total Time:

1 hrs 45 mins

Yield:

Ingredients

1 pound fresh rhubarb stalks
1 tablespoon vegetable oil
1 1/2 teaspoons panch phoron (Indian whole five-spice blend) (such as Swad Panch Puran)
1/2 cup packed light brown sugar
2 tablespoons grated peeled fresh ginger
1 teaspoon white vinegar
1/2 teaspoon Kashmiri red chile powder or Hungarian hot paprika
1/4 teaspoon kosher salt, plus more to taste
2 cups halved fresh strawberries
1 tablespoon roughly torn fresh mint, plus small mint leaves, for garnish
1 1/2 teaspoons fresh lime juice (optional)
1/4 cup masala boondi (such as Anand) or1/4 cup crisp rice cereal (such as Rice Krispies)
1/4 teaspoon chaat masala (such as MDH Chunky Chat Masala)

Directions

Thinly slice about half of 1 rhubarb stalk into 1/8-inch-thick half-moons to yield 1 cup. Set aside. Chop remaining rhubarb stalks into 1/2-inch pieces.
Heat oil in a large skillet over medium. Add panch phoron; cook, stirring often, until sizzling and fragrant, about 2 minutes. Stir in chopped rhubarb, brown sugar, ginger, vinegar, and chile powder. Reduce heat to low; cook, stirring occasionally, until mixture is jammy and reduced to about 11/3 cups, about 25 minutes. Stir in salt. Transfer chutney mixture to a bowl. Let cool, then refrigerate until ready to use.
Toss together strawberries and torn mint in a medium bowl; if strawberries are sweet, add lime juice. Season to taste with salt.
To serve, spread 1 tablespoon chutney in a 4-inch circle on each of 4 plates. Arrange strawberry mixture evenly on top of chutney; top with rhubarb half-moons and masala boondi. Sprinkle with chaat masala; garnish with mint leaves.