Recipe Courtesy of Cooking.com.
Rhubarb Chutney and Cheese Course Recipe. Rhubarb’s tangy, acidic taste makes it ideal for chutney, which requires a balance between sharp and sweet. For a stylish dessert, pair the rhubarb chutney with cheddar cheese and baguette slices or crackers. The chutney could also be served with ice cream and biscotti.
Makes about 4 cups
Facts per Serving
Calories: 372 Fat, Total: 10g Carbohydrates, Total: 74g
Cholesterol: 0mg Sodium: 98mg Protein: 3g
Fiber: 3g % Cal. from Fat: 24% % Cal. from Carbs: 80%
- 2 cups (packed) golden brown sugar
- 3/4 cup cider vinegar
- 1/4 cup water
- 1 tablespoon chopped lemon zest
- 5 or 6 rhubarb stalks, trimmed, cut crosswise into 1-inch-thick slices
- 1 cinnamon stick, about 4 inches long
- One 1-inch-piece fresh ginger, peeled, minced
- 1 cup golden raisins
- 2/3 cup coarsely chopped walnuts
- 1/4 teaspoon salt
- Cheddar cheese
- Baguette slices or water crackers
- 1 Combine brown sugar, vinegar, water and lemon zest in stainless steel or other non-reactive heavy medium saucepan. Stir over low heat until sugar dissolves, about 5 minutes. Add rhubarb, cinnamon stick and ginger; increase heat to medium and cook, stirring often, until rhubarb is tender, about 15 minutes. Stir in raisins, walnuts and salt. Cook 3 minutes longer. Cool completely.
- 2 Transfer chutney to jars or plastic containers; cover and refrigerate. Serve with platter of cheddar cheese, baguette slices or water crackers.
- 3 DO-AHEAD TIP: Chutney can be made up to 3 weeks ahead. Keep refrigerated. Alternatively, place in plastic containers and freeze. Defrost before using. If frozen, use chutney within 6 months for best flavor and texture.