RHUBARB CHUTNEY
This rhubarb chutney is easy to make, has a fantastic balance of sweet, spice and tart and goes with so much!
Provided by Caroline's Cooking
Categories Condiment
Time 15m
Number Of Ingredients 10
Steps:
- Cut the rhubarb into approx 1/3-1/2 inch slices. Finely dice the onion and mince the ginger.
- Put everything in a wide non-reactive pot and bring to a simmer. Simmer for around 10 minutes until the mixture thickens, stirring occasionally (but taking care not to break up all the chunks). The liquid should not immediately close in behind the spatula when you move it through the mixture.
- Set aside to cool. Store on the refrigerator for a day or two until needed, bringing to room temperature to use.
Nutrition Facts : Calories 125 kcal, Carbohydrate 31 g, Protein 1 g, Sodium 7 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
RHUBARB CHUTNEY OR RHUBARB SAUCE
This is an old recipe from my Mom's collection. I think she called it Rhubarb Sauce.
Provided by Kathie Carr
Categories Fruit Sauces
Time 45m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients in a large pan and bring to a full rolling boil. Turn down heat and simmer, stirring often, for 25 minutes until thickened. Store in refrigerator. Use within 7-10 days or can for future use.
- 2. To Can: Prepare 5 half pint jars. Spoon mixture into jars leaving 1/2 inch space at top. Adjust lids on jars and can in pressure cooker canner or hot water bath according to directions of your equipment.
QUICK AND EASY RHUBARB CHUTNEY
Use this easy rhubarb chutney as an accompaniment with pork chops or roasts or grilled chicken. The spiced rhubarb chutney is ready in minutes.
Provided by Diana Rattray
Categories Condiment Jam / Jelly
Time 23m
Yield 16
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a heavy medium saucepan combine the sugar and vinegar. Bring to a boil and cook until the sugar has dissolved. Add the rhubarb, chopped red onion, and chopped cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.
- Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture has thickened, or about 6 to 8 minutes.
- Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Cover and store the chutney in the refrigerator for up to one week. The recipe makes about 2 cups, or about 16 2-tablespoon servings.
- Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham.
Nutrition Facts : Calories 59 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 12 g, Fat 0 g, ServingSize 16 servings, UnsaturatedFat 0 g
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
Steps:
- Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
RHUBARB SAUCE
There are so many ways to use this Rhubarb Sauce! From meats and poultry to desserts, this sauce is pure awesome sauce. If you're unfamiliar with rhubarb, it varies in sweetness. So make sure to add sugar to taste in our Rhubarb Sauce recipe. Consider adding ground cinnamon-we think it adds a nice layer of flavor to the Rhubarb Sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent.
- Stir in cinnamon. Serve sauce warm or chilled.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 0 mg, Sugar 17 g, TransFat 0 g
PORK TENDERLOIN WITH SPICED RHUBARB CHUTNEY
The chutney also works well as an accompaniment to chicken, duck or lamb.
Categories Ginger Roast Pork Tenderloin Rhubarb Bon Appétit
Yield Serves 4
Number Of Ingredients 17
Steps:
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- For pork:
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
- Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
RHUBARB CHUTNEY
A simple rhubarb chutney that's a great mix of sweet and tart - spoon on generous helpings of this must-try condiment to your favourite curries and hoppers
Provided by Rosie Birkett
Categories Condiment
Time 25m
Number Of Ingredients 6
Steps:
- In a pan, heat the cider vinegar and caster sugar until the sugar has dissolved. Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins or until the rhubarb has broken down and the liquid has reduced to a thick chutney. Season with salt and serve with the hoppers, cauliflower curry and leek seeni sambol (see goes well with, right). Will keep in a sterilised jar for three months in a cool, dark place.
Nutrition Facts : Calories 232 calories, Carbohydrate 55 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein
HOMEMADE RHUBARB CHUTNEY
This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
- Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.
Nutrition Facts : Calories 267 g, Fat 7 g, Fiber 3 g, Protein 2 g
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