Spiced Rhubarb Chutney
Spiced Rhubarb Chutney
Ingredients
- 4 cups (520 g) fresh or frozen rhubarb, diced (see note)
- 2 cups (420 g) sugar
- ½ cup (125 ml) white vinegar
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
Instructions
- In a pot, bring all of the ingredients to a boil while stirring. Simmer over medium-low heat for 20 minutes, stirring occasionally.
- Transfer to airtight containers. Let cool, then refrigerate. The rhubarb chutney will keep for 1 month in the refrigerator. You can also store the chutney in sterilized jars for 1 year at room temperature (see note).
- Delicious served with beef, pork or grilled chicken.
Spiced Rhubarb Chutney