RSSRhubarb Chutney
From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!
This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.
2 cups, for 16 servings
Active Time: 10 minutes
Total Time: 35 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 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
Preparation
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
Nutrition
Per serving: 35 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 1 mg sodium; 56 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/3 fruit, 1/3 other carbohydrate
Recipe Categories
- Ethnic/Regional
- American
- Type of Dish
- Sauce/Condiment, savory
- Style/Theme
- Vegetarian
- Quick (total 30 min. or less)
- Publication
- The Essential EatingWell Cookbook (2004)
- Spring 2004
- Servings
- 8 or more
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Total Time
- 45 minutes or less
- Ease of Preparation
- Easy
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