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Rhubarb Chutney

Yields1 Serving

 canola or olive oil
 1 small onion, finely chopped
 4-5 stalks rhubarb
 1 small apple, chopped (optional)
 a handful of raisins
 1 Tbsp. grated fresh ginger
 3/4 cup sugar, white or brown
 1/3 cup red wine vinegar
 1 cinnamon stick

Heat a drizzle of oil in a medium saucepan and cook the onion for about 5 minutes, until soft and starting to turn golden. Add everything else, bring to a simmer, then reduce the heat and cook for about half an hour, until everything is nice and soft and it looks like chutney. Ladle into clean jars and seal, or refrigerate. Makes about 2 1/2 cups.