Rhubarb's tangy, acidic taste makes it ideal for chutney, which requires a balance between sharp and sweet. For a stylish dessert, pair the rhubarb chutney with cheddar cheese and baguette slices or crackers. The chutney could also be served with ice cream and biscotti.
- 2 cups (packed) golden brown sugar
- 3/4 cup cider vinegar
- 1/4 cup water
- 1 tablespoon chopped lemon zest
- 5 or 6 rhubarb stalks, trimmed, cut crosswise into 1 inch-thick slices
- 1 cinnamon stick, about 4 inches long
- 1 piece (1 inch long) fresh ginger, peeled, minced
- 1 cup golden raisins
- 2/3 cup coarsely chopped walnuts
- 1/4 teaspoon salt
- Baguette slices or water crackers (optional)
Combine brown sugar, vinegar, water and lemon zest in stainless steel or other non-reactive heavy medium saucepan. Stir over low heat until sugar dissolves, about 5 minutes. Add rhubarb, cinnamon stick and ginger; increase heat to medium and cook, stirring often, until rhubarb is tender, about 15 minutes. Stir in raisins, walnuts and salt. Cook 3 minutes longer. Cool completely.
Transfer chutney to jars or plastic containers; cover and refrigerate. Serve with platter of cheddar cheese, baguette slices or water crackers.
DO-AHEAD TIP: Chutney can be made up to 3 weeks ahead. Keep refrigerated. Alternatively, place in plastic containers and freeze. Defrost before using. If frozen, for best flavor and texture, use chutney within 6 months.
Recipe created exclusively for Cooking.com by Georgeanne Brennan.
Serving size = 1/2 cup
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
372 calories; 10g total fat; 0mg cholesterol; 98mg sodium; 74g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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