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RHUBARB CHUTNEY
Yield about 1 1/2 cups
Ingredients:
2 cups coarsely diced rhubarb (about ½-3/4 inch length)
1/4 cup chopped red onion
1 1/2 cups demerara sugar (or light brown sugar)
1/4 cup lemon juice + zest of ½ lemon minced
1/4 cup cider vinegar
1/2 tart green apple, peeled and diced to about 1/4 inch
1/2 cup dried cranberries (Craisins)
1 1/2 tablespoons minced fresh ginger
1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick
5 black peppercorns
4 whole cloves
Preparation:
1. Place freshly cut rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.)
2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened.
3. The chutney will keep for several weeks in the refrigerator.