TASTEOFHOME.COM APRIL/MAY 2020 53
Rhubarb Chutney
This tangy-sweet chutney is among
our favorite condiments. We love it
ser ved with pork or chicken, but it
brightens up almost anything!
—Jan Paterson, Anchorage, AK
Ta ke s: 20 min. • Makes: about 3 cups
³ ₄ cup sugar
¹ ₃ cup cider vinegar
1 Tbsp. minced garlic
³ ₄ tsp. ground ginger
¹ ₂ tsp. ground cumin
¹ ₂ tsp. ground cinnamon
¹ ₄ tsp. crushed red pepper flakes
¹ ₈ to ¹ ₄ tsp. ground cloves
4 cups coarsely chopped fresh
or frozen rhubarb, thawed
¹ ₂ cup chopped red onion
¹ ₃ cup golden raisins
1 tsp. red food coloring, optional
- In a large saucepan, combine the
sugar, vinegar, garlic, ginger, cumin,
cinnamon, red pepper flakes and
cloves. Bring to a boil. Reduce heat;
simmer, uncovered, until sugar is
dissolved, about 2 minutes. - Add the rhubarb, onion and raisins.
Cook and stir over medium heat until
the rhubarb is tender and mixture is
slightly thickened, 5-10 minutes. Stir
in red food coloring if desired. Cool
completely. Store in the refrigerator.
¹ ₄ CUP 75 cal., 0 fat (0 sat. fat), 0 chol.,
3mg sod., 19g carb. (17g sugars, 1g
fiber), 1g pro.
TEST KITCHEN TIPS
- During the simmering process, the
vinegar aroma will be very pungent.
So do it in a well-ventilated area.- If using frozen rhubarb, mea sure
rhubarb while still frozen, then thaw
completely. Drain in a colander, but
do not press liquid out.Try this chutney as an appetizer
spooned over toasted baguette slices
with a schmear of cream cheese.Rhubarb
Chutney