Rhubarb Chutney

2017-12-28

Photos

Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney Rhubarb Chutney

Recipe

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

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Nutritional Info

This information is per serving.

  • Protein

    2
  • Fat Total

    0
  • Calories

    1031
  • Sodium

    485