Rhubarb Chutney

I got this recipe from a friend who subscribes to the AllRecipes.com magazine – haven’t actually tried it yet, but is sounded absolutely yummy and with an abundance of rhubarb this year, I figured why not make some!

Rhubarb chutney

3/4 cup sugar

1 tblsp. sliced fresh ginger

2 minced garlic cloves (can substitute 1 tblsp. garlic powder if you don’t have fresh on hand)

1 tsp. ground cumin

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp. dried red pepper flakes

4 cups diced fresh rhubarb ( 6 cups frozen chopped rhubarb)

1/2 cup chopped red onion

1/3 cup golden raisins

Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves, and pepper flakes in a large saucepan.  Bring to simmer over low heat, stirring occasionally until sugar dissolves.  Add rhubarb, onion, and raisins.  Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly.  Fill hot, sterile jars.  Process in water bath canner for 15 minutes.

Says it’s great with port, duck, or chicken.  Also can be eaten with brie and crackers.

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