Rhubarb Chutney

My mom is back as guest blogger today with a yummy – and rather unique – use for our abundance of rhubarb…

Rhubarb Chutney

This cool and “wet” spring has allowed us to harvest rhubarb from our patch longer than usual. Rhubarb cake, sauce, pie, and crisp are all delicious.

But, this recipe, teaming garlic, black pepper , ginger and vinegar with the usual sugar & rhubarb “called” to me as I was turning the pages of a magazine.

It is a great accompaniment to any meat; something different than catsup, mustard, relish, or even tarter sauce!

It does freeze well, too.

Rhubarb Chutney

2/3 cup apple cider vinegar
1 1/2 cups packed brown sugar
8 cups rhubarb, cut into 1/2-inch pieces
1 cup golden raisins ( I used regular raisins)
2 teaspoons ground ginger
3 garlic cloves, minced.
1/4 teaspoons salt
1 teaspoons ground black pepper

Place vinegar and sugar in a nonreactive saucepan. Bring to a boil over medium-high heat.

Add rhubarb and remaining ingredients. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, about 6 to 8 minutes. It does thicken as it cools.

Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.

Makes about 5 1/2 cups.

(Per 1/4 cup serving: 100 calories, og fat, omg chol., 1g prot.,24g carbs., 1g fiber, 35mg sodium.)

Nana Shirley

Be Sociable, Share!

Comments are closed.