Rhubarb chutney

Name: Rhubarb chutney
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1.25 pound(s) Uncooked rhubarb without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb); 0.667 cup(s) Onion chopped; 0.25 cup(s) Sugar substitute calorie free sweetener such as Splenda or Sweet'N Low; 3 tbsp(s) Apple cider vinegar; 1 small Jalapeño pepper seeded, minced (do not touch seeds with bare hands); 1 tsp(s) Ginger root freshly grated; 0.5 tsp(s) Table salt; 0.333 cup(s) Cilantro fresh, chopped

Points® value

Total Time

26 min

Prep

18 min

Cook

8 min

Serves

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

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.
Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. =
Yields about 1/3 cup per serving.

Rhubarb chutney

Ingredients

Instructions

People Also Like

Mixed Fresh Vegetables

Garden Vegetable Soup

Pasta with Meat Sauce

Classic Caesar Salad

Greek Yogurt with Warm Blueberry Sauce

Spaghetti with Tomato-Meat Sauce

People Also Like

Mixed Fresh Vegetables

Garden Vegetable Soup

Pasta with Meat Sauce

Make a healthy change today