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Rhubarb Chutney

Difficulty: Medium

Servings

Preparation (min)

Total (min)

Ingredients

3 cups (750 ml) chopped rhubarb
1/2 cup (125 ml) honey
1 Cortland or Empire apple, peeled and chopped
1 celery stalk, finely chopped
1/2 cup (125 ml) apple cider vinegar
1/2 cup (125 ml) raisins
1 tbsp. finely chopped fresh ginger
1/2 tsp. (2 ml) salt
1/2 tsp. (2 ml) ground cinnamon
1/4 tsp. (1 ml) ground cloves

Preparation

In a medium saucepan, combine rhubarb, honey, apple, celery, vinegar, raisins and ginger.
Cover and cook over medium heat for about 10 min., stirring constantly, until rhubarb softens and chutney thickens.
Add the salt, cinnamon and ground cloves
Simmer for 1 min. at low heat.
Pour chutney into sterilized jars and refrigerate.

NOTE

This chutney will keep for up to a month in the refrigerator. Serve it with cheese, white meat, barbecued meats and patés. It makes a wonderful topping for vegetarian burgers and meat-based burgers

Photos : Tango [Vitalité Québec] JUNE 2014

Recipe: Josée Fiset