Ingredients Jump to Instructions ↓

  1. 2 cups (packed) golden brown sugar

  2. 3/4 cup cider vinegar

  3. 1/4 cup water

  4. 1 tablespoon chopped lemon zest

  5. 5 or 6 rhubarb stalks, trimmed, cut crosswise into 1-inch-thick slices

  6. 1 cinnamon stick, about 4 inches long One 1-inch-piece fresh ginger , peeled, minced

  7. 1 cup golden raisins

  8. 2/3 cup coarsely chopped walnuts

  9. 1/4 teaspoon salt cheddar cheese baguette slices or water crackers

Instructions Jump to Ingredients ↑

  1. Combine brown sugar, vinegar, water and lemon zest in stainless steel or other non-reactive heavy medium saucepan. Stir over low heat until sugar dissolves, about 5 minutes. Add rhubarb, cinnamon stick and ginger; increase heat to medium and cook, stirring often, until rhubarb is tender, about 15 minutes. Stir in raisins, walnuts and salt. Cook 3 minutes longer. Cool completely. Transfer chutney to jars or plastic containers; cover and refrigerate. Serve with platter of cheddar cheese, baguette slices or water crackers. DO-AHEAD TIP: Chutney can be made up to 3 weeks ahead. Keep refrigerated. Alternatively, place in plastic containers and freeze. Defrost before using. If frozen, for best flavor and texture, use chutney within 6 months. Recipe created exclusively for by Georgeanne Brennan. Serving size = 1/2 cup


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