Description
This one is for my fellow rhubarb lovers! This rhubarb chutney is tangy and savory and good on everything - especially cheese. It is such an easy recipe and a fun, unexpected way to use up that unique springtime vegetable we all get a little obsessed with each year.
Ingredients
1 lb chopped rhubarb (453 grams)
1 large onion, chopped (about 280 grams)
1 cup sugar (about 200 grams)
1/2 cup chopped dates (about 85 grams)
1 cup apple cider vinegar (about 240 grams)
1 tablespoon chopped ginger
zest and juice of one fresh lemon
1 teaspoon crushed red pepper flakes
1 tablespoon yellow mustard seeds
1 dried bay leaf
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Instructions
Place all ingredients in a pot and place over high heat. Bring to a boil, reduce to simmer, and cook for about an hour stirring often until mixture is very thick. Transfer to jar and store covered in refrigerator for up to two months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: appetizer
- Method: stovetop
- Cuisine: American
