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

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