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Rhubarb Chutney

Spring 2004, The Essential EatingWell Cookbook (2004)

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


Rhubarb Chutney

Makes: 2 cups, for 16 servings

Active Time:

Total Time:

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

  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


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