On Saturday, April 14th, join us for a Rhubarb,
Apple, Ginger and Maple Chutney Class in anticipation of the arrival of
Vermont’s plentiful fresh rhubarb. This heritage variety takes us back to our
roots selling at Vermont Farmer’s Markets, and is a favorite of a certain VPR
radio host! We slowly cook rhubarb, apples, ginger, and add local Vermont maple
syrup for just the right amount of sweetness. This fresh, light chutney is
perfectly paired with rich and creamy soft cheeses such as Vermont Creamery’s
Bonne Bouche, Jasper Hill Farm’s Oma, or Vermont Farmstead’s Lille. Springtime Rhubarb & Ginger Chutney is true
sign of spring!
Blake Hill Preserves Master Class series offers hands on classes in the art of fine preserve making by one of the nation’s leading experts. Learn the basics of fruit preparation, cooking, “setting” and safe canning practices. Take home a complimentary jar of the variety we make together in class, a detailed recipe card, and enjoy 15% off all jar purchases in our unique Specialty Preserves Shop.