Martha Stewart Baked Thick-Cut Bacon with Rhubarb Chutney

Martha Stewart baked thick-cut bacon with rhubarb chutney turns extra-thick bacon, tart rhubarb and fresh ginger into a glossy, smoky side dish in 60 minutes. This oven-baked spring bacon recipe fits brunch, weeknight dinner and Mother's Day spreads, and the sweet-spicy glaze needs no frying.

Pull the bacon while it is still pliable, because the glaze keeps setting on the rack as it cools. Bake it until crisp and the sticky syrup turns hard and bitter instead of glossy.

Martha starts the chutney with a caramel of sugar, corn syrup and water, then splashes in white-wine vinegar for a tangy base. She also strains the chutney and reduces the leftover syrup into a glaze, so the bacon is brushed twice with a sticky coating.

Martha Stewart Baked Thick-Cut Bacon with Rhubarb Chutney

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

290

kcal

Thick bacon strips bake on a wire rack until glossy and tender, with the fat rendered but the meat still bendable. A chunky rhubarb chutney with ginger, shallot and chile sits alongside for a sweet, tangy, spicy bite.

Ingredients

• 1/3 cup sugar
  

• 1/4 cup light corn syrup
  

• 3 tablespoons white-wine vinegar
  

• 8 ounces rhubarb, cut into a ½-inch dice (2 cups)
  

• 1 shallot, finely chopped (⅓ cup)
  

• 1 tablespoon finely chopped fresh ginger (from a 1 ½-inch piece)
  

• 1/2 habanero or Scotch-bonnet pepper, finely chopped (ribs and seeds removed for less heat, if desired)
  

• Kosher salt and freshly ground pepper
  

• 1 1/4 pounds extra-thick-cut bacon, halved crosswise
  

Directions

• Make the caramel: Preheat the oven to 375°F, then combine 1/3 cup sugar, 1/4 cup light corn syrup and 1/4 cup water in a medium saucepan. Cover and cook over medium heat for about 5 minutes until the sugar dissolves. Then uncover, raise the heat to medium-high and boil 3 to 4 minutes until the caramel turns medium amber.
• Add the vinegar: Carefully add 3 tablespoons white-wine vinegar, since the mixture will spatter and the caramel will seize. Keep stirring until the caramel dissolves again.
• Simmer the chutney: Stir in 8 ounces diced rhubarb, the chopped shallot, 1 tablespoon chopped ginger, the chopped habanero and 1/4 teaspoon each salt and pepper. Bring it back to a boil, then reduce the heat to medium-low, cover and simmer about 10 minutes until the rhubarb is tender and the liquid is syrupy.
• Reduce the syrup: Strain the chutney, reserving the syrup, and move the chutney to a serving bowl. Return the syrup to the saucepan and simmer over medium heat about 5 minutes until it thickens and reduces to 1/3 cup.
• Arrange the bacon: Lay the 1 1/4 pounds of halved extra-thick-cut bacon in a single layer on a wire rack set inside a rimmed baking sheet. The rack lets the fat drip away while hot air reaches every side.
• Bake and glaze: Bake the bacon 15 minutes, then brush the tops with half of the rhubarb syrup and bake 5 minutes more. Flip the strips, brush the other sides with the remaining syrup, and bake 12 to 15 minutes more.
• Serve warm: The bacon is done when it looks glossy and most of the fat has rendered, but it should still be pliable and not crisp. Serve it warm with the rhubarb chutney on the side.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, Cuisinart MultiClad Pro 3-quart saucepan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular bacon instead of extra-thick-cut?

You can, but regular bacon cooks faster and can crisp before the glaze sets. Start checking at 25 minutes total and glaze it a little earlier, since thin strips can go from tender to brittle quickly.

How long does the rhubarb chutney keep?

Store the chutney in an airtight container in the fridge for up to a week. It tastes good cold or warmed, so you can spoon it over eggs, pork chops or a cheese board.

Can I make this ahead for brunch?

Make the chutney a day or two ahead, which saves about 30 minutes on the day. Bake the bacon fresh so it stays tender and glossy, and reheat any leftovers in a 350°F oven for a few minutes.

Can I bake the bacon without a wire rack?

A rack works best because the strips stay out of their own fat. If you don't have one, line the baking sheet with parchment and flip the bacon more often so the glaze doesn't pool.

How do I make the chutney less spicy?

Remove the ribs and seeds from the habanero, since that is where most of the heat lives. You can also use just a quarter of the pepper, or swap in a milder jalapeno.