(The ad below will not display on your printed page)
EatingWell Test Kitchen
“This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.”
2 cups diced rhubarb
¾ cup diced red apple
½ cup dried cranberries, or cherries
¼ cup finely chopped red onion
¼ cup water
¼ cup honey
1 tablespoon minced fresh ginger
2 teaspoons red-wine vinegar
¼ teaspoon crushed red pepper, plus more to taste
1Combine 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.
Make Ahead Tip: The chutney will keep, in an airtight container, in the refrigerator for up to 1 week.