Rhubarb Chutney
Do you use rhubarb in any of your dishes other than pie? I thought not! So today we’re going to make this rhubarb chutney that will change your life!
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cup
- Kitchen scale
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp finely grated peeled fresh ginger
- kosher salt
- 1 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup golden raisins, coarsely chopped
- 1/3 cup raw honey
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
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