Honeyed Rhubarb Chutney

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

From EatingWell:  May/June 1991

Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney.

6 servings | Active Time: 10 minutes | Total Time: 30 minutes

Ingredients

• 8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
• 1/2 onion, chopped
• 1/3 cup honey
• 1/4 cup golden raisins
• 2 jalapeño peppers, seeded and finely chopped
• 1 tablespoon cider vinegar
• 1 clove garlic, finely chopped
• Pinch of ground cardamom, or ginger
• 1/4 cup water

Preparation

1. Mix rhubarb, onion, honey, raisins, jalapeños, vinegar, garlic, cardamom (or ginger) and water in a medium saucepan. Bring to a simmer over medium heat; reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes.

Nutrition

Per serving : 91 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 24 g Carbohydrates; 1 g Protein; 1 g Fiber; 4 mg Sodium; 202 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 vegetable