How to make Rhubarb Chutney. 1/2 cup raisins. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Bring to a boil and stir to dissolve sugar. 1 tablespoon milk. Stir the rhubarb occasionally to make sure it does not burn from the bottom. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. After 15 minutes, add cranberries, cinnamon, and nutmeg. In a medium saucepan combine all ingredients except rhubarb. Heat olive oil in a saucepan over medium heat. Bring to a rolling boil for about 5 minutes, then … Gently boil, stirring often, for 15 minutes. Don’t use a straight cast iron one here, all that … Advertisement. 1/2 cup cider vinegar. Bring to simmer over low heat, stirring until sugar dissolves. Set aside to cool. 1 package (8 ounces) cream cheese, softened. Using medium-high heat bring to a boil, stirring constantly. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. In a large heavy saucepan combine the ingredients of part 1. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. Combine all the ingredients in a 6 or 8-quart stainless steel pot. Step 1. Cover and simmer for 25 minutes, stirring occasionally. Try it with crostini topped with a creamy brie or fresh chèvre. Cook over medium heat until the rhubarbs are tender. Let cool. Add rhubarb, onion and dried cherries; increase … Step 2. Add rhubarb; cover and simmer for 10 minutes. This russet-red rhubarb chutney is sweet, tart, spicy, and addictively delicious. 1/2 cup diced peeled apples. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb … Bring to boiling; reduce heat. Cook onion until softened, 5 to 6 minutes. 1 teaspoon ground cloves. 1 teaspoon ground allspice. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. 1/2 teaspoon ground cinnamon. 1/8 teaspoon ground cloves. This should take about 4-6 minutes. Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. Finely dice the onion and mince the ginger. Bring back to a boil, reduce heat and simmer until thick, … You could do this along a slight diagonal for effect. Lower heat if necessary. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Cook, stirring occasionally, until rhubarb softens and … Add the ingredients of part 2. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Add salt. 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