Heat olive oil in a saucepan over medium heat. Lower heat if necessary. Set aside to cool. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Bring to a boil and stir to dissolve sugar. Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. This russet-red rhubarb chutney is sweet, tart, spicy, and addictively delicious. 1/2 cup diced peeled apples. Don’t use a straight cast iron one here, all that … Stir the rhubarb occasionally to make sure it does not burn from the bottom. Using medium-high heat bring to a boil, stirring constantly. Step 1. You could do this along a slight diagonal for effect. 1 teaspoon ground cloves. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Bring to boiling; reduce heat. Method. This should take about 4-6 minutes. 1 tablespoon milk. Put everything in a wide non-reactive pot and bring to a simmer. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Advertisement. In a large heavy saucepan combine the ingredients of part 1. How to make Rhubarb Chutney. Combine all the ingredients in a 6 or 8-quart stainless steel pot. 1 package (8 ounces) cream cheese, softened. Cook onion until softened, 5 to 6 minutes. 1/8 teaspoon ground cloves. Gently boil, stirring often, for 15 minutes. Finely dice the onion and mince the ginger. DIRECTIONS. Stir occasionally, and more towards the end as the chutney is thickening. Bring back to a boil, reduce heat and simmer until thick, … Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. In a medium saucepan combine all ingredients except rhubarb. Add rhubarb; cover and simmer for 10 minutes. Stir well and bring to a boil over high heat. Try it with crostini topped with a creamy brie or fresh chèvre. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Add salt. Cook, stirring occasionally, until rhubarb softens and … Cook over medium heat until the rhubarbs are tender. 1/2 cup cider vinegar. Add rhubarb, onion and dried cherries; increase … Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb … 1/2 teaspoon ground cinnamon. Step 2. Let cool. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Bring to a rolling boil for about 5 minutes, then … Bring to simmer over low heat, stirring until sugar dissolves. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. 1/2 cup raisins. 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained. 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