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Rhubarb Chutney

:  Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.3 (15 votes)

This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.


Rhubarb Chutney Recipe

Makes: 2 cups, for 16 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our 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

Try this recipe with:

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Preparation

  1. 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.

Carbohydrate Servings: 1/2

Exchanges: 1/3 fruit, 1/3 other carbohydrate


More From EatingWell

Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Braise/Stew
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
American
Publication
The Essential EatingWell Cookbook (2004)
Spring 2004
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