When you think of rhubarb, Grandma’s home-baked pies probably come to mind. A slice is always heavenly, but maybe you’re not quite sure–what exactly is rhubarb, anyway? Technically a vegetable, but more often enjoyed as a fruit, this leafy green, red-stalked plant is loaded with vitamins C and K, calcium, magnesium and fiber. Skip rolling out the dough and preheating the oven. This sweet, chunky chutney comes together quickly on the stove top and makes the perfect topping for crusty bread or roasted chicken, turkey or pork.
Rhubarb Fruit Chutney
Ingredients
2 cups diced rhubarb
3/4 cup diced red apple
1/2 cup dried cherries
1/4 cup diced vidalia onion
1/4 cup honey
2 tsp. red wine vinegar
1/4 cup water
1/2 tsp. crushed red pepper
1 Tbsp. minced ginger
1/4 tsp. cinnamon
Directions
- In small saucepan, combine all ingredients and bring to a boil, stirring occasionally.
- Reduce heat, cover and simmer mixture for about 15 minutes or until rhubarb is tender.
- Remove cover and continue to simmer on low until fully thickened, about another 5 minutes.
- Spoon chutney over your favorite meat or chicken dishes.