It's rhubarb time of year! If your rhubarb patch produces well, try this recipe for rhubarb chutney. We serve it with Indian food---curried veggies with naan or chapati and mango lassi. Yum! This recipe is courtesy of my friend Terri Lynn.
Rhubarb Chutney
3/8 cup sugar
3 Tbsp cider vinegar
1 Tbsp fresh minced ginger root or 1 tsp ground ginger
1 clove garlic
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp dried red pepper
1 star anise
2 cups chopped rhubarb
1/2 cup chopped red onion
1/4 cup golden raisins
Combine sugar, vinegar, ginger root, garlic, cumin, cinnamon, cloves, red pepper and star anise in a small sauce pan. Bring to a simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture is thickened.
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