Rhubarb is actually a vegetable, but it’s traditionally served in a sweet pie or crisp. Give it an image update with this zesty chutney. Chutney -- a traditional Indian mixture of vinegar, sugar, spices and fruit -- is the perfect accompaniment for poultry, pork, lamb, fish and cheese. Serve it as a bread, cracker or bagel spread too. Roasted ground cumin and cardamom, two trendy spices, add depth to this easy stovetop side. Rhubarb is rich in bone-building vitamin K.
Makes 9 servings (1/3 cup each)
Ingredients
1 teaspoon roasted ground cumin
3/4 teaspoon Saigon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon dried, crushed red pepper
1 tablespoon finely minced garlic
1 tablespoon finely grated, fresh ginger root
1/3 cup apple cider vinegar
3/4 cup firmly packed light brown sugar
4 1/2 cups fresh chopped rhubarb (about 2 pounds of rhubarb cut into 1/2-inch chunks)
2/3 cup chopped red onion
1/2 cup golden raisins
Directions
1. In a large 5-quart saucepan or Dutch oven, stir cumin, cinnamon, cardamom, red pepper, garlic, ginger root, vinegar and brown sugar together.
2. Bring the mixture to a simmer over low heat, stirring constantly until the sugar is completely dissolved.
3. Stir in rhubarb chunks, red onion and golden raisins. Increase heat to medium-high. Cook until rhubarb and onions are tender and mixture thickens slightly, or for about 8 to 12 minutes. Rhubarb will just be starting to disintegrate.
4. Serve warm or cooled to room temperature. Refrigerate in a tightly covered container.
Nutrition information (per serving)
120 calories
1 g protein
30 g carbohydrate
0 g fat
0 mg cholesterol
10 mg sodium
303 mg potassium
82 mg calcium
0.7 mg iron
76 IU vitamin A
6 mg vitamin C
2 g fiber
