Rhubarb Chutney

Rhubarb Chutney

Ingredients

1 ½ cups rhubarb

¼ cup diced onions

1 tsp minced fresh ginger

¼ cup sugar

3 TBS apple cider vinegar

½ orange zest (half an orange peel zested)

3 TBS orange juice (about ½ and orange juiced)

Spice Pack ( ¼ tsp cinnamon ¼ tsp allspice)

2 TBS raisins (or dried tart cherries, or cranberries it’s also okay if you don’t have any dried berries to add)

Directions

1. Cut the rhubarb into ⅓ - ½ inch pieces

2. Finely Dice the onion

3. Mince the Ginger (I use the small side of my cheese grater for this, I also just use a small knife or my veggie peeler to get the skin off)

4. Add rhubarb, onions, ginger, sugar, cider vinegar, orange zest, orange juice, spice pack and raisins to a large pot

5. Simmer on medium-low heat for about 10-15 minutes stirring occasionally until the mixture thickens. Consistency of the liquid should be kind of like syrup

6. Remove from heat and cool

7. ENJOY!

8. You can also refrigerate for a day or two until you’re ready to eat, just make sure it’s completely cooled down before you refrigerate

Notes

I really liked this recipe. We did a similar compote last year, but I like the chunkiness and the added fun of the raisins for texture. I hope you all like it too!