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Rhubarb Chutney and Cheese Course

Source: Cooking.com
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes about 4 cups
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.
RECIPE INGREDIENTS
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
One 1-inch-piece fresh ginger, peeled, minced
1 cup golden raisins
2/3 cup coarsely chopped walnuts
1/4 teaspoon salt

cheddar cheese
baguette slices or water crackers
Rhubarb Chutney and Cheese Course Recipe at Cooking.com
DIRECTIONS
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 . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 4 cups
Calories: 372
Sodium: 98mg
Fiber: 3g
Carbohydrates, Total: 74g
Protein: 3g
% Cal. from Fat: 24%
Fat. Total: 10g
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