One of the pleasures of spring is the emergence of bright red rhubarb. It is usually a prolific plant, giving lots of opportunity to use in a variety of recipes. I got this recipe for rhubarb chutney from a co-worker over 30 years ago and it is well loved by my family. It is lovely as a condiment for ham, roast pork, or with cheese on sandwiches. I’ve even been known to put in on a burger.
- 5 cups chopped chopped rhubarb (slice if you prefer larger pieces)
- 3 onions, chopped
- 2 cups white vinegar
- 1 kg brown sugar
- 1 tsp. cinnamon
- 1 tsp. allspice
- 2 tsp. salt
- 1/2 tsp. ground cloves
- 1/2 tsp black pepper
In a large pot, bring all ingredients to a boil, then reduce heat to medium and continue to simmer uncovered until mixture has thickened (40-50 minutes). Stir occasionally to make sure it is not sticking to the bottom of the pot. The mixture will thicken a bit more once it cools. Pour into sterilized jars while hot. Water process 5 minutes. This makes about 6 jars.
I’m always happy to have a bit extra to taste test. You know, for quality control 😉
Everyday Cheer 