Strawberry-Rhubarb Chaat

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)

Steps

1. 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.
2. 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.
3. Toss together strawberries and torn mint in a medium bowl; if strawberries are sweet, add lime juice. Season to taste with salt.
4. 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.