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