Rhubarb chutney
0
Points®
Total time: 26 min • Prep: 18 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
Have a hankering for a sweet yet tart accompaniment to your leftover poultry or roasted meats? This rhubarb chutney hits the mark.
Ingredients
Uncooked rhubarb
1¼ pound(s), without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb)
Onion
⅔ cup(s), chopped
Sugar substitute
¼ cup(s), calorie free sweetener such as Splenda or Sweet'N Low
Apple cider vinegar
3 tbsp(s)
Jalapeño pepper
1 small, seeded, minced (do not touch seeds with bare hands)
Ginger root
1 tsp(s), freshly grated
Table salt
½ tsp(s)
Cilantro
⅓ cup(s), fresh, chopped
Instructions
1
Put rhubarb, onion, sugar substitute, vinegar, jalapeño, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes.
2
Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. =
3
Yields about 1/3 cup per serving.
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