MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Whole Rhubarb Chutney

Whole Rhubarb Chutney

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Whole Rhubarb Chutney

Serve chutney as a condiment for pate's or roast meats such as pork.

Ingredients

Makes 2 1/2 cups

  • 1/2 red onion, cut into 1/4-inch-thick rounds
  • 1/4 cup golden raisins
  • 1 teaspoon freshly grated ginger
  • Zest of 1 orange
  • 1/2 cup white wine
  • 1/4 cup white-wine vinegar
  • 1 cup packed light-brown sugar
  • 1 pound trimmed rhubarb, cut into 6-inch lengths
  • 2 celery, cut into 6-inch lengths

Directions

  1. Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat.
  2. Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.
  3. Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. Chutney will last several days refrigerated in an airtight container.
From Martha Stewart Living, May 2001

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Pork Chops and Chutney
    • Pork Chops with...
    • Lobster Newburg
    • Roasted Pork Tenderloin with Fig Chutney
    • Pineapple Chutney
    • Poached Rhubarb
    • Boneless Pork Chops with Apple Chutney
    • Dried Cherry Chutney
    • Peach-Ginger Chutney
    • Pork Chops and Chutney
    • Pork Chops with...
    • Lobster Newburg
    • Roasted Pork Tenderloin with Fig Chutney
    • Pineapple Chutney
    • Poached Rhubarb
    • Boneless Pork Chops with Apple Chutney
    • Dried Cherry Chutney
    • Peach-Ginger Chutney

     

    Today on MarthaStewart.com