Rhubarb Chutney

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Ingredients

2½ lb fresh rhubarb - roughly 8 cups (1135 g)
½ cup granulated sugar (115 g)
⅓ cup apple cider (80 g)
2 tbsp fresh ginger - grated (30 g)
1 tsp salt (5 g)
½ tsp cumin (1 g)
½ tsp cinnamon (2 g)
1 shallot - minced (44 g)
¼ cup sultana raisins (35 g)

Directions

In a medium pot combine all ingredients.
Bring to a boil while stirring occasionally.
Reduce heat to low and simmer for 20 - 30 minutes (rhubarb should be broken down).
Remove from heat and immediately pour into sterilized canning jars.
Mixture will last for up to 3 months in the refrigerator in pressure sealed jars.

Tips & Variations

Frozen rhubarb will work. Reduce simmer time to 20 minutes.