Recipe: Rhubarb Chutney

As I mentioned in a recent post, I arrived home on Thursday evening bearing an armful of rhubarb from Iryna’s garden. After giving some to Halya and her family, I was left with four stalks and few ideas. Enter Cooking Light’s recipe search! It didn’t take me long to find a tasty-looking recipe – from CL’s May 2004 issue – that I actually had all the ingredients for. I tweaked a few measurements and it turned out deliciously: the balsamic vinegar lends a richness, and the red pepper flakes – which I was skeptical about – vamp up the flavor even more. It’s like a party in your mouth!

Rhubarb Chutney

Ingredients

  • 1/3 cup sugar
  • ¼ cup balsamic vinegar (or part balsamic and part white vinegar if your balsamic supply is limited, like mine)
  • ¼ tsp. ground coriander
  • 1 tsp. cinnamon
  • 2 cups rhubarb, coarsely chopped
  • 1/3 cup dried cranberries (or a mix of cranberries and raisins if your dried cranberry supply is limited, like mine)
  • ¼ cup green onions, chopped
  • ¼ tsp. salt
  • dash red pepper flakes

Procedure

  • Combine the first 4 ingredients in a saucepan and bring to a boil on med-high heat
  • Add the rest of the ingredients, reduce heat and simmer 5-8’ (depending on how firm/mushy you want the rhubarb)
  • Chill and serve – over meat, on a PB sandwich, on a salad, plain, or any other way you fancy

Смачного!

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