This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!
Ingredients
- 4 cups chopped rhubarb
- 1.5 cups chopped fresh pineapple
- 1 cup water
- 1 cup dried cherries
- 0.5 cups white sugar
- 0.33 cups cider vinegar
- 1 piece fresh ginger root , 1 inch
- 1 large clove garlic , crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons fresh ground black pepper
Instructions
-
1
Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.
Nutrition Facts
Per serving
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