Rhubarb chutney

Rhubarb chutney
Yields 2
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  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
  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.
  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/