Rhubarb Chutney

http://www.eatingwell.com/recipes/rhubarb_chutney.html

From EatingWell:  Spring 2004, The Essential EatingWell Cookbook (2004)

This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.

2 cups, for 16 servings | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients

• 2 cups diced rhubarb
• 3/4 cup diced red apple
• 1/2 cup dried cranberries, or cherries
• 1/4 cup finely chopped red onion
• 1/4 cup water
• 1/4 cup honey
• 1 tablespoon minced fresh ginger
• 2 teaspoons red-wine vinegar
• 1/4 teaspoon crushed red pepper, plus more to taste

Preparation

1. Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

Nutrition

Per serving : 35 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 1 g Protein; 1 g Fiber; 1 mg Sodium; 56 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/3 fruit, 1/3 other carbohydrate

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 week.