Thursday, June 11, 2009

Rhubarb & dried-cherry chutney recipe

Rhubarb & dried-cherry chutney

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 Tbs honey
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent & the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently, until very thick, another 6 - 8 minutes.

Can be stored in the refrigerator for up to 2 weeks in an airtight container.

...This is a wonderful condiment for grilled pork loin or roasted chicken.

I can't take credit for this one...Source: Fresh Magazine, issue 27, 2009

1 comment:

eeniemoni said...

will be trying this for sure next time Rhubarb season comes around. Thanks for the recipe