Rhubarb Ketchup: In small saucepan, combine rhubarb, onion, sugar, water, vinegar, salt, pepper, celery seeds, allspice and cloves. Cover and bring to boil over medium-high heat. Uncover, reduce heat and boil gently, stirring often, until onions are translucent, rhubarb is very soft and mixture is thickened, about 15 minutes. Let cool slightly, then purée in blender or in tall cup with an immersion blender until smooth. (Serve warm or refrigerate in airtight container for up to 2 weeks.)

Cutlets:  Line large baking sheet with foil and place in oven. Preheat oven to 400°F (200°C).

Cut turkey cutlets into small pieces (about 4-inches/10 cm) In shallow dish, combine cornmeal, salt and pepper; pour milk into separate shallow dish. Working with a few pieces at a time, dip turkey first into milk, then into cornmeal mixture, turning and pressing to coat. Place on plate.

Heat large skillet over medium-high heat. Add 1 tbsp (15 mL) of the oil and swirl to coat. In batches, add cutlets and cook until golden brown, 1 to 2 minutes per side. Transfer to the hot baking sheet. Repeat with remaining cutlets, adding oil and adjusting heat as necessary to prevent burning.

Bake cutlets until no longer pink inside, about 8 minutes. Serve with Rhubarb Ketchup.

Tips:

The Rhubarb Ketchup is delicious the day it’s made, but even better after a few days as the flavours blend so make it ahead if you have time. Try the ketchup on burgers, roasted potato wedges, and on scrambled eggs.

Ontario Rhubarb is available from January to June.

If turkey cutlets aren’t available, purchase a boneless skinless turkey breast, or filets, and cut into 1/2-inch (1 cm) thick slices.

Heating the baking sheet helps the turkey cutlets cook quickly and stay moist.