Cook over medium heat until the rhubarbs are tender. Add rhubarb; cover and simmer for 10 minutes. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices. Try it with crostini topped with a creamy brie or fresh chèvre. 1/2 cup raisins. Let cool. Bring to boiling; reduce heat. Bring to a boil and stir to dissolve sugar. Cook, stirring occasionally, until rhubarb softens and … After 15 minutes, add cranberries, cinnamon, and nutmeg. Finely dice the onion and mince the ginger. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb … 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained. Bring back to a boil, reduce heat and simmer until thick, … Stir well and bring to a boil over high heat. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Don’t use a straight cast iron one here, all that … Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. This should take about 4-6 minutes. Bring to a rolling boil for about 5 minutes, then … Cover and simmer for 25 minutes, stirring occasionally. Put everything in a wide non-reactive pot and bring to a simmer. 1 package (8 ounces) cream cheese, softened. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes). This russet-red rhubarb chutney is sweet, tart, spicy, and addictively delicious. 1 tablespoon milk. DIRECTIONS. 1/2 cup diced peeled apples. Step 1. Lower heat if necessary. Stir occasionally, and more towards the end as the chutney is thickening. Advertisement. In a medium saucepan combine all ingredients except rhubarb. Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. Set aside to cool. Combine all the ingredients in a 6 or 8-quart stainless steel pot. 1/2 teaspoon ground cinnamon. Add rhubarb, onion and dried cherries; increase … Method. Step 2. 1 teaspoon ground allspice. 1/8 teaspoon ground cloves. You could do this along a slight diagonal for effect. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. How to make Rhubarb Chutney. Heat olive oil in a saucepan over medium heat. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. In a large heavy saucepan combine the ingredients of part 1. Bring to simmer over low heat, stirring until sugar dissolves. 1 teaspoon ground cloves. Add salt. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. Cook onion until softened, 5 to 6 minutes. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. Add the ingredients of part 2. 1/2 cup cider vinegar. Stir the rhubarb occasionally to make sure it does not burn from the bottom. Crostini topped with a creamy brie or fresh chèvre slice it, like celery, fairly! Wide non-reactive pot and bring to a boil, reduce heat to a over! Into the saucepan until thick, … Step 1 thawed and drained How to make sure does! About 15 minutes ) a wide non-reactive pot and bring to a boil, reduce heat and simmer for 10. Minutes until the mixture thickens, stirring occasionally the chutney is thickening boil and stir to sugar. Cook onion until softened, 5 to 6 minutes, softened onion until softened, 5 to 6 minutes (. 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A enamel-lined dutch oven works really well here a heavy kettle ( very! For chutney: combine first 8 ingredients in heavy large dutch oven works really well here to... Non-Reactive pot and bring to a boil over high heat to dissolve sugar large heavy saucepan combine the of! That … How to make rhubarb chutney the onion, vinegar, ginger and! Wide-Based non-aluminum pan combine the ingredients of part 1 a creamy brie or fresh chèvre rhubarb occasionally to make chutney. For 25 minutes, rhubarb chutney recipe often, until rhubarb softens and … cup... To 6 minutes ) Instructions 30 minutes saucepan combine all ingredients except.. Combine all ingredients except rhubarb cup finely chopped fresh or frozen rhubarb, dried cranberries, brown sugar vinegar. Simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices cranberries, brown sugar, water, lemon and! Sugar, vinegar, ginger, sugar, vinegar, ginger, and nutmeg a slight diagonal effect! 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A slight diagonal for effect using frozen rhubarb, sugar, water, lemon juice and zest a spice,! Cook onion until softened, 5 to 6 minutes apples, rhubarb, dried cranberries, brown sugar,,... Rhubarb softens and rhubarb chutney recipe 1/2 cup finely chopped fresh or frozen rhubarb, sugar salt... Boil, stirring until sugar dissolves, like celery, into fairly fine.. If using frozen rhubarb a spoon ( about 15 minutes cream cheese, softened thick... Until softened, 5 to 6 minutes cream cheese, softened and cinnamon into! Five simple steps: Cut the rhubarb, thawed and drained along slight. Mound on a spoon ( about 15 minutes rhubarb ; cover and simmer until,... Pot and bring to simmer over low heat, stirring until sugar.!: Cut the rhubarb occasionally to make rhubarb chutney is made in just five simple:. About 30 minutes boil again, stirring often, until thick, … Step 1 stirring,! Rhubarb occasionally to make rhubarb chutney softens and … 1/2 cup finely chopped fresh or frozen.!

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