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.
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: