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Rhubarb Chutney

Summary

Yield
Cups
Prep time45 minutes
Region

Description

Rhubarb in the potRhubarb is very seasonal - look for rhubarb in the spring before most other crops are available.

This is an American "sweet 'n sour sauce", so it naturally goes great with pork dishes. I make it on the sour side, because it is easy to sweeten it later to match whatever it will accompany.

Ingredients

2lbRhubarb (washed and trimmed)
1eaRed Onion
1cCider Vinegar
3⁄4cBrown Sugar
1eaGinger (1-inch piece, peeled)
1eaApples (any variety)
7eaCloves (whole)
1eaCinnamon sticks (2-inch)

Instructions

  1. Cut the rhubarb crosswise into 1/2-inch slices. Coarsely chop the onion. Finely chop the ginger.
  2. Boil the cider vinegar with the sugar. Add the cloves and cinnamon stick.
  3. Add everything else except the apple. Stew it all together for 15 minutes. Coarsely chop the apple. Add the apple and cook for 15 more minutes more, or until it is as thick as you like.
  4. Season to taste.

Notes

I leave this on the tart side, so I can sweeten it to match a dish when I need it.
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  • By John at 05/25/2013 - 15:21
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