|Nutritional Guidelines (per serving)|
|Servings: 2 pints (64 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
Pack into hot sterilized jars and cover with canning lids.
Set aside to seal.
Source: by Louise Stoltzfus (Good Books). Reprinted with permission.