Recipes – Rhubarb Chutney OR “Rhubarbicue Sauce”

So I still have some rhubarb left from the bunch I brought home from my Ghost’s family’s place.

I’m currently working on a batch of rhubarb chutney.
This recipe is one I’ve adapted from the one at Food in Jars and, though I’d have liked to have had more dried cranberries on hand (to throw in 3/4 of a cup rather than 1/4 of a cup), and also would have preferred not to have run out of brown sugar and had to use granulated to make up the volume, it’s already smelling pretty good so. Here we go:

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Rhubarb Chutney

INGREDIENTS

4 C diced rhubarb
2 C red onion diced (about 1 large red onion)
¼ C dried cranberries
1½ C brown sugar
¾ C granulated sugar
1¼ C apple cider vinegar
¾ C white wine vinegar
1 tbsp salt
1 slice candied ginger, crumbled
1 tsp each: ground ginger, cardamom
Pinch cayenne pepper

DIRECTIONS

1) Dice all the solid ingredients

2) Throw everything into a big, steel (or enamel) pot

3) Bring to a boil, then simmer until it all cooks down into a gooey, aromatic mess (this could take between thirty minutes and an hour a good two hours on low heat, fyi, and you’ll need to stir it regularly to keep things from sticking to the bottom of the pot)

4) Sterlize 4 or 5 three 1C mason jars, plus their lids and rings, in a steam (or hot water) bath for a good five minutes or more

5) Pour the chutney into the jars and cap them

6) Process the jars, upside down, in a steam/boiling water bath for five minutes

7) Allow to cool on a wire rack – you’ll hear the “plunk” as the seals form

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So there you have it.
You can serve this chutney with pork, chicken, or turkey. It also works well as an addition to winter squash, sweet potatoes, or parsnips. I gather it will also do double-duty as a sweet-and-sour type sauce with stir-fried veggies. Alternatively, you could serve it with chevre, very old cheddar, or some other sharp cheese on crackers or toast.