Spiced Rhubarb Chutney
So this is what I made with the first of the rhubarb. I’d have included a photo but the jar is already in the freezer to save for autumn. This recipe is delicious and a big hit with the family. I subbed dried currants for the fruit listed.
Spiced Rhubarb Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Combine first 8 ingredients in heavy large Dutch oven.
Bring to simmer over low heat, stirring until sugar dissolves.
Add rhubarb, onion and dried cherries;
increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.
(Can be made 1 day ahead. Cover and chill.
Bring to room temperature before using.)
