No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Rhubarb Chutney

Rhubarb chutney is a great complement to ham.

  • prep: 15 mins
    total time: 15 mins
  • yield: Makes 2 cups

advertisement

advertisement

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

Cook's Note

To store, refrigerate, up to 5 days.

Directions

  1. Step 1

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

  2. Step 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.

Source
Everyday Food, May 2009

advertisement

advertisement