Rhubarb Chutney

By John, 25 May, 2013
Description

Rhubarb in the potRhubarb is very seasonal - look for rhubarb in the spring before most other crops are available.

This is an American "sweet 'n sour sauce", so it naturally goes great with pork dishes. I make it on the sour side, because it is easy to sweeten it later to match whatever it will accompany.

Yield
4 Cups
Preparation time
45 minutes
Ingredients
2 lb Rhubarb (washed and trimmed)
1 Red Onion
1 c Cider Vinegar
3⁄4 c Brown Sugar
1 Ginger (1-inch piece, peeled)
1 Apples (any variety)
7 Cloves (whole)
1 Cinnamon sticks (2-inch)
Instructions
  1. Cut the rhubarb crosswise into 1/2-inch slices. Coarsely chop the onion. Finely chop the ginger.
  2. Boil the cider vinegar with the sugar. Add the cloves and cinnamon stick.
  3. Add everything else except the apple. Stew it all together for 15 minutes. Coarsely chop the apple. Add the apple and cook for 15 more minutes more, or until it is as thick as you like.
  4. Season to taste.
Notes
I leave this on the tart side, so I can sweeten it to match a dish when I need it.