How to make Rhubarb Chutney. Finely dice the onion and mince the ginger. Stir the rhubarb occasionally to make sure it does not burn from the bottom. Gently boil, stirring often, for 15 minutes. Bring to boiling; reduce heat. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Heat olive oil in a saucepan over medium heat. In a large heavy saucepan combine the ingredients of part 1. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Bring back to a boil, reduce heat and simmer until thick, … In a medium saucepan combine all ingredients except rhubarb. Stir occasionally, and more towards the end as the chutney is thickening. Bring to simmer over low heat, stirring until sugar dissolves. Cook over medium heat until the rhubarbs are tender. 1/2 cup cider vinegar. After 15 minutes, add cranberries, cinnamon, and nutmeg. Using medium-high heat bring to a boil, stirring constantly. 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained. Add the ingredients of part 2. Try it with crostini topped with a creamy brie or fresh chèvre. Step 2. Step 1. Stir well and bring to a boil over high heat. Put everything in a wide non-reactive pot and bring to a simmer. 1 teaspoon ground cloves. 1/8 teaspoon ground cloves. DIRECTIONS. Cover and simmer for 25 minutes, stirring occasionally. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb … Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. 1 tablespoon milk. 1/2 cup raisins. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Add salt. Set aside to cool. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. Combine all the ingredients in a 6 or 8-quart stainless steel pot. Advertisement. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes). Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Don’t use a straight cast iron one here, all that … This russet-red rhubarb chutney is sweet, tart, spicy, and addictively delicious. Cook onion until softened, 5 to 6 minutes. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Add rhubarb, onion and dried cherries; increase … Add rhubarb; cover and simmer for 10 minutes. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices. Cook, stirring occasionally, until rhubarb softens and … 1/2 teaspoon ground cinnamon. Lower heat if necessary. Method. 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