Rhubarb Chutney

by Country Spoon

With rhubarb in season, many pies and cakes are being made. On the savory side, a chutney is a way you can enjoy rhubarb year round at any holiday feast.  Thanks to our good friends, who have an abundance to share in their patch.  

Rhubarb Chutney:

1 c. sugar

1/4 c. white wine vinegar

1 cinnamon stick

1/2 t. ground cinnamon

1/4 t. ground cloves

5 c. fresh rhubarb- chopped

2 yellow cooking onions – chopped

2 cloves of garlic – minced

2 shallots – chopped

1 T. butter

In a large sauce pan, melt butter and add onion, garlic and shallots.  Saute until slightly translucent and fragrant. Remove from pan and set aside. Add sugar, white wine vinegar, cinnamon stick, ground cinnamon and cloves to the pan and bring to a low boil over medium heat.  Once boiling, reduce heat and add the chopped rhubarb and sauteed onion, garlic and shallots.  Simmer over low heat until rhubarb is tender. Remove from heat and cool completely. Store in covered jars in the refrigerator or freezer. This chutney is delicious served with rustic breads and cheeses or with grilled pork and chicken.