Rhubarb Chutney

June 4th, 2013 2 Comments

 

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!

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

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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 Comments

  1. Alice says:

    That sounds DELICIOUS, Ruth! Can’t wait to make it. Thanks!

  2. Norma Hervey says:

    Gorgeous photos – rhubarb is indeed a special delight. I wish I could read well enough to actually make something!

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