Fresh Rhubarb Chutney
Serve this spicy sauce alongside grilled chicken or pork. If fresh rhubarb is not available, substitute an equal amount of frozen rhubarb.
  • 4 cups sliced rhubarb (from 1-1/4 pounds rhubarb)
  • 1 cup diced onion (1 large)
  • 1 large McIntosh apple, cut into 1/2-inch chunks
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1/3 cup honey
  • 1/4 cup dried currants
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

1. In a large saucepan, stir together rhubarb, onion, apple, bell pepper, honey, currants, vinegar, ginger, mustard seeds, black pepper, and salt. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes until mixture is thick.

2. Cool to room temperature, then refrigerate until ready to use.

Nutritional Information
Per 1/3 cup: 93 calories, 0.4g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 00.1g polyunsaturated fat, 2.8g dietary fiber, 1.3g protein, 23g carbohydrate, 0mg cholesterol, 134mg sodium.
Good source of: fiber.

Date Published: 09/19/2005 > Printer-friendly Version

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