Sweet and tart, use this rhubarb chutney as a with meats and poultry.
- 2 pounds fresh rhubarb, chopped
- 2 cups chopped onion
- 1-1/2 cups sugar (brown)
- 1 cup cider vinegar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons salt
- Combine rhubarb, onion, brown sugar, cinnamon, ginger, cloves, and salt in a large heavy saucepan. Cook until thickened, stirring often (about 30 minutes).
- Pack into hot sterilized jars and cover with canning lids.
- Set aside to seal.
Source: by Louise Stoltzfus (Good Books). Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|