Rhubarb Chutney Appetizer Recipes

RHUBARB CHUTNEY

Steps:

• In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

SPICY RHUBARB CHUTNEY TO CAN OR FREEZE

Steps:

• Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.
• For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer's directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)
• When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.
• Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn't seal to use within 3 to 4 weeks.
• For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.

RHUBARB CHUTNEY

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.

RHUBARB CHUTNEY

Steps:

• Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

RHUBARB CHUTNEY

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

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.)

HOMEMADE RHUBARB CHUTNEY

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.

BAKED THICK-CUT BACON WITH RHUBARB CHUTNEY

Steps:

• Preheat oven to 375°F. Combine sugar, corn syrup, and 1/4 cup water in a medium saucepan. Cover and cook over medium heat until sugar has dissolved, about 5 minutes. Uncover, increase heat to medium-high, and boil until caramel turns medium amber, 3 to 4 minutes. Carefully add vinegar (mixture will spatter and caramel will seize). Continue cooking, stirring, until caramel dissolves again.
• Stir in rhubarb, shallot, ginger, chile pepper, and 1/4 teaspoon each salt and pepper; return to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and liquid is syrupy, about 10 minutes. Strain chutney, reserving syrup, and transfer to a serving bowl. Return syrup to saucepan and simmer over medium heat until thickened and reduced to 1/3 cup, about 5 minutes. Arrange bacon in a single layer on a wire rack set inside a rimmed baking sheet.
• Bake bacon in oven 15 minutes. Brush tops of bacon with half of rhubarb syrup. Bake 5 minutes more, then flip bacon and brush other sides with remaining syrup. Continue baking until glossy and most of fat has rendered but bacon is still pliable (it should not crisp), 12 to 15 minutes more. Serve warm, with chutney.