Print: Rhubarb Pineapple Chutney

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!

Prep

18 min

Cook

37 min

Servings

Difficulty

Medium

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 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/rhubarb-pineapple-chutney