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Rhubarb Chutney

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Rhubarb Chutney

Rhubarb chutney is a great complement to ham.

Prep: 15 minutes
Total: 15 minutes

Ingredients

Makes 2 cups

  • 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. (To store, refrigerate, up to 5 days.) Serve with ham or pork and cornichons.
From Everyday Food, May 2009

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