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Honeyed Rhubarb Chutney

May/June 1991

Your rating: None Average: 3 (3 votes)

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


Honeyed Rhubarb Chutney Recipe

Makes: 6 servings

Active Time:

Total Time:

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.

Carbohydrate Servings: 1 1/2

Exchanges: 1 other carbohydrate, 1/2 vegetable


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Meal/Course
Dinner

Season
Spring
Summer
Ethnic/Regional
American
Publication
May/June 1991
20 minute dinner recipes
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