This spring has definitely been great weather for rhubarb. Cool and rainy! I’ve been making all sorts of things with it including this absolutely wonderful chutney. It’s been a while since I made it and I sort of forgot how good it really is! Although I searched around, I was unable to find dried Bing cherries and ended up using sweetened dried cranberries. It worked! Dried blueberries might be another option to try. I don’t do much canning these days so I decided to make only half the recipe which is enough for a jar for us and a smallish one for our neighbours. The chutney would be excellent served with chicken or pork. We tried a sample with a hard cheese…so good! Now I’m wondering what it would be like with Burrata!
Make the Chutney:
6 cups rhubarb (1/2” slices)
1 cup chopped red onion
1 cup chopped peeled apple
1 cup dried Bing cherries (or other sweet cherries), chopped coarse
3 garlic cloves, chopped fine
1 Tbsp. finely chopped fresh ginger
½ cup finely chopped celery
2 cups packed light brown sugar
2 cup red wine vinegar
1 tsp. salt
¼ tsp. pepper
1 tsp. each ground cinnamon, cloves, allspice & coriander
In a large, heavy saucepan, combine all ingredients. Place over medium heat and bring to a boil, stirring constantly until sugar dissolves. Reduce heat and simmer, uncovered, for 30 minutes or until thick, stirring frequently.
If you are going to can the chutney: ladle into hot sterilized jars, leaving ½” headspace. Wipe rims clean. Apply lids according to manufacturers instructions. Process in boiling water bath for 10 minutes. Remove from canning pot, set on a clean towel, away from any drafts and allow to cool. Here’s a link to Bernardin for canning information.
