Rhubarb Chutney

 

Mmm..more things to make with the rhubarb that is popping up all over.

You can make almost anything into a chutney.  Chutneys are either raw or cooked, but since this one includes rhubarb it will definitely be cooked!

.

.

.

.

.

Last week’s post had lots of words, this week has very few!

.

 .

 

I made a version of this for a small wedding years ago, serving it alongside slices roasted pork loin.

 

Rhubarb Chutney

Prep Time: 15 minutes   Cook Time: 30 minutes

 

Cook on low heat in a heavy non-aluminum saucepan:

4 cups Rhubarb, chopped

1 cup Red Onion, diced

2/3 – 3/4 cups Sugar

1/3 cup Cider Vinegar

1/2 cup Raisins or Dried Cranberries

1 Tablespoon Ginger, fresh grated, or 1 teaspoon ground

1 Tablespoon Garlic, minced

1 teaspoon Cumin, ground

1 1/2 teaspoons Coriander, ground

1/2 teaspoon Cinnamon, ground

1/4 teaspoon Allspice, ground

Dash of Cloves, ground

Dash of Sea Salt

1/4 teaspoon Crushed Red Pepper

Simmer until soft but still a little chunky. 

 

Other ingredient ideas:

Fennel

Fenugreek

Apples

 

 

 



2 thoughts on “Rhubarb Chutney”

Leave a Reply

Your email address will not be published. Required fields are marked *