Name: Rhubarb Chutney Recipe
Yield: 2-1/2 cups
Cuisine: Pickles and Preserves
Ingredients: 2 cups diced rhubarb (about 3/4 pound untrimmed); 1 tart apple, peeled and chopped; 1/2 cup light brown sugar; 1/4 cup cider vinegar; 1/2 cup raisins; 1 tablespoon lemon juice; 1 teaspoon ground ginger; 1/2 teaspoon ground cumin

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If you are looking for ways to use your rhubarb crop, we highly recommend that you try this Rhubarb Chutney. Serve this tangy condiment alongside chicken or turkey or as an appetizer with goat cheese and apples.

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

Ingredients

2 cups diced rhubarb (about 3/4 pound untrimmed)

1 tart apple, peeled and chopped

1/2 cup light brown sugar

1/4 cup cider vinegar

1/2 cup raisins

1 tablespoon lemon juice

1 teaspoon ground ginger

1/2 teaspoon ground cumin

Instructions

Combine all the ingredients in a heavy nonaluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. Cool and chill before serving.