DIRECTIONS. 1/2 cup raisins. Using medium-high heat bring to a boil, stirring constantly. Stir well and bring to a boil over high heat. Bring back to a boil, reduce heat and simmer until thick, … Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. Bring to a rolling boil for about 5 minutes, then … Method. in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Let cool. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Set aside to cool. Finely dice the onion and mince the ginger. This should take about 4-6 minutes. 1 teaspoon ground allspice. 1/8 teaspoon ground cloves. Cover and simmer for 25 minutes, stirring occasionally. Add salt. This russet-red rhubarb chutney is sweet, tart, spicy, and addictively delicious. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb … Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Don’t use a straight cast iron one here, all that … Step 1. 1 teaspoon ground cloves. Bring to a boil and stir to dissolve sugar. Add rhubarb; cover and simmer for 10 minutes. 1 tablespoon milk. 1/2 cup cider vinegar. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Add the ingredients of part 2. In a large heavy saucepan combine the ingredients of part 1. Combine all the ingredients in a 6 or 8-quart stainless steel pot. Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. Cook, stirring occasionally, until rhubarb softens and … 1/2 teaspoon ground cinnamon. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. Try it with crostini topped with a creamy brie or fresh chèvre. Step 2. In a medium saucepan combine all ingredients except rhubarb. Stir the rhubarb occasionally to make sure it does not burn from the bottom. Bring to boiling; reduce heat. Bring to simmer over low heat, stirring until sugar dissolves. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes). Heat olive oil in a saucepan over medium heat. How to make Rhubarb Chutney. You could do this along a slight diagonal for effect. Lower heat if necessary. After 15 minutes, add cranberries, cinnamon, and nutmeg. Stir occasionally, and more towards the end as the chutney is thickening. 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