Rhubarb Chutney — Ronnie Fein

Rhubarb Chutney — Ronnie Fein

www.ronniefein.com

Tart and tangy rhubarb chutney perfect for grilled meats or roasted poultry. Make it now before rhubarb season ends; keeps well in the fridge. A delicious edible gift too!

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Ingredients

  • 1 pound rhubarb, cut into 1/2-inch slices
  • 1 cup sugar
  • 1/3 cup apple cider vinegar
  • 1 2-inch cinnamon stick
  • 1 tablespoon chopped fresh ginger
  • 6 whole cloves
  • 1 medium onion, chopped
  • 2 large cloves garlic, chopped
  • 1 cup golden raisins

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