Nutrition per serving may change if servings are adjusted.
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
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.
Make Ahead Tip: The chutney will keep, in an airtight container, in the refrigerator for up to 1 week.
35 calories;0 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 29 IU vitamin A; 2 mg vitamin C; 14 mg calcium; 0 mg iron; 1 mg sodium; 56 mg potassium