If, like me, you’ve been gifted with what I can only describe as a GOODLY sum of this fruit; you will want some options to the typical pie. We’ve done the coffee cake – very tasty – now let’s move on to chutney.
According to the recipe, this chutney goes quite well with roast pork, which it may well do, but having tasted it, I think it may also stand in for my old standby Major Grey’s in any number of recipes. Try it, I don’t think you’ll be disappointed.
•8 cups rhubarb, chopped
•1 cup red onion
•1 cup dried cherries
•1-1/2 cup sugar
•2/3 cup cider vinegar
•2 tbsp minced fresh ginger
•4 cloves garlic, minced
•2 tsp cumin
•1 tsp cinnamon
•1 tsp ground cloves
In a large pot, combine sugar, cider vinegar, ginger, garlic, cumin, cinnamon, cloves. Bring the mixture to a simmer over low heat and stir until the sugar dissolves.
Add the rhubarb, red onion, and dried cherries (you could use raisins or other dried fruit) to the sugar mixture, turn up the heat to medium-high and cook until the rhubarb is soft, about 8-10 minutes. Cool completely. Serve at room temperature.
I canned mine – the above yielding 3 1/2 pints.