Rhubarb chutney

This entry was posted in Recipes Rhubarb Spring Vegetables Recipes Spring Vegetables and tagged community supported agriculture CSA farm recipe recipe rhubarb rhubarb recipe spring vegetable Stonebridge Farm on by
Rhubarb chutney
Yields 2
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Ingredients
  1. 1 cup sugar or 15 packets Splenda
  2. 1/4 cup red wine vinegar
  3. 1 whole cinnamon stick
  4. 1 tablespoon minced fresh ginger
  5. 1 teaspoon grated orange peel
  6. 1/4 teaspoon ground cardamom
  7. 2 cups coarsely chopped rhubarb, about a pound
  8. 1/3 cup dried currants or raisins
  9. 2 scallions or 1 walking onion, finely chopped
Instructions
  1. Set rhubarb, currants, and onions aside.
  2. Stir remaining ingredients into a heavy skillet.
  3. Bring slowly to a simmer-boil and cook, stirring, till sugar is dissolved.
  4. Add remaining fruit and veg.
  5. Cook over medium heat till rhubarb is tender, but not mushy, about 5 minutes.
  6. Cool to room temperature.
  7. Store in fridge overnight to blend flavors.
  8. Bring to room temperature for about an hour before serving.
Notes
  1. Cook's tips and tricks: Sits nicely next to pork. Works wonders in a yoghurt and brown rice bread. Finds its way, wherever chutneys are known to lurk. Throw in a few strawberries or dried cherries for a shift in flavor and color.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/