Under 30 Minutes

Rhubarb Chutney

Rhubarb chutney is a great complement to ham.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Rhubarb Chutney

Source: Everyday Food, May 2009

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1/2 cup raisins
  • 1/2 cup packed light-brown sugar
  • 1 tablespoon peeled minced fresh ginger
  • 1 cinnamon stick
  • 1 tablespoon sherry vinegar

Directions

  1. In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.

  2. Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.

Cook's Notes

To store, refrigerate, up to 5 days.

Reviews

Be the first to comment!