Rhubarb Chutney for Pork, Chicken Or To Accompany Cheeses.

Rhubarb Chutney with Dried Sweet Cherries

This spring has definitely been great weather for rhubarb.  Cool and rainy!  I’ve been making all sorts of things with it including this absolutely wonderful chutney.  It’s been a while since I made it and I sort of forgot how good it really is!  Although I searched around, I was unable to find dried Bing cherries and ended up using sweetened dried cranberries.  It worked!  Dried blueberries might be another option to try.  I don’t do much canning these days so I decided to make only half the recipe which is enough for a jar for us and a smallish one for our neighbours.  The chutney would be excellent served with chicken or pork. We tried a sample with a hard cheese…so good!  Now I’m wondering what it would be like with Burrata!

Make the Chutney:

6 cups rhubarb (1/2” slices)
1 cup chopped red onion
1 cup chopped peeled apple
1 cup dried Bing cherries (or other sweet cherries), chopped coarse
3 garlic cloves, chopped fine
1 Tbsp. finely chopped fresh ginger
½ cup finely chopped celery
2 cups packed light brown sugar
2 cup red wine vinegar
1 tsp. salt
¼ tsp. pepper
1 tsp. each ground cinnamon, cloves, allspice & coriander

In a large, heavy saucepan, combine all ingredients. Place over medium heat and bring to a boil, stirring constantly until sugar dissolves. Reduce heat and simmer, uncovered, for 30 minutes or until thick, stirring frequently.

If you are going to can the chutney:   ladle into hot sterilized jars, leaving ½” headspace. Wipe rims clean. Apply lids according to manufacturers instructions. Process in boiling water bath for 10 minutes. Remove from canning pot, set on a clean towel, away from any drafts and allow to cool.  Here’s a link to Bernardin for canning information.


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