You'll want to make jars of this multipurpose rhubarb and cherry chutney
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 8-10 long stalks fresh rhubarb, 2 pounds total
  • 1/2 medium-size white onion, finely chopped
  • 1/2 cup packed dark brown sugar
  • 1/2 small orange, finely chopped (1/2 cup)
  • 1/2 lemon, seeded, finely chopped (1/4 cup)
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced or crushed
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 cup halved pitted sour cherries (fresh or frozen) or dried cherries
Directions
  1. Step 1: Trim ends off 8-10 rhubarb stalks and discard leaves. Cut rhubarb in half lengthwise. Cut crosswise into ½-inch pieces. You will have about 8 cups.
  2. Step 3: Mix all ingredients, except cherries, in a large non-aluminum Dutch oven. Cover and heat to a simmer. Reduce heat to low. Cook covered, stirring often, until the onion is tender, about 15 minutes.
  3. Step 4: Stir in 1 cup cherries. Simmer, covered, for 10 minutes. Uncover. Cook and stir until thick enough to coat the back of a spoon, 5-10 minutes.
  4. Step 5: Serve warm, at room temperature or divide among small covered containers and refrigerate up to several days or freeze for several months.