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

Makes 6 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 91 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 24 g carbohydrate; 1 g protein; 1 g fiber; 4 mg sodium; 202 mg potassium.
1 1/2 Carbohydrate Servings
Exchanges: 1 other carbohydrate, 1/2 vegetable