Rhubarb Chutney
This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.
Prep Time:
10 mins
Total Time:
35 mins
Servings:
2 cups, for 16 servings
Ingredients
-
2 cups diced rhubarb
-
3/4 cup diced red apple
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1/2 cup dried cranberries, or cherries
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1/4 cup finely chopped red onion
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1/4 cup water
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1/4 cup honey
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1 tablespoon minced fresh ginger
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2 teaspoons red-wine vinegar
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1/4 teaspoon crushed red pepper, plus more to taste
Directions
1.
Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.
Nutrition information
Calories 35, Sodium 1 mg, Carbohydrate 9 g, Fiber 1 g, Protein 1 g, Potassium 56 mg. Exchanges: Fruit 0.33,Other Carbohydrate 0.33.
Percent Daily Values are based on a 2,000 calorie diet
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