Rhubarb Chutney

Spring brings another wonderful vegetable, rhubarb and yes although it is often treated like a fruit, it is a vegetable. Rhubarb is one of those things that you can often run out of idea for. I typically make rhubarb/strawberry jam and also rhubarb/pineapple jam (which is oh so good-I'll share the recipe when I make some). There's rhubarb desserts to which I have a realy good one I'll also share this week. You can freeze it. But if you're like me, you forget out it. So I did some looking to find some more stuff I can make with rhubarb and made some chutney today.

Rhubarb Chutney
1/3 cup apple cidar vinegar
3/4 cup brown sugar
1 tbsp. ginger
1 tbsp. garlic
1 tsp. cumn
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. crushed red pepper (you could always add more if you like really spicy but this does have a nice kick)
1/4 tsp. ground yellow mustard
1/4 tsp. black pepper
1/2 tsp. kosher salt
1/2 cup orange juice
5 cups chopped rhubarb
1/2 cup chopped red onion
1/3 cup dried currants
1/2 cup rains (one recipe called for dried cherries and I might make another batch with cherries)

Combine all ingredients except rhubarb, raisins, and currants. Simmer over low heat until brown sugar dissolves. Add rhubarb, onion, and raisins and currants and cook until thickens and rhubarb is tender (About 10 minutes).

Ladle into half-pint jars and process using boiling water bath for 10 minutes.

Serve with pork (roast or chops) or I had some on toast (crusty french bread would be good).

Makes 6 half-pints!



Blessings,

Lisa

Linking to here.