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Rhubarb Chutney with Toast

Nutrition Facts Canadian

1 Portion 0g Total Servings:0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

Saturated / Saturé

+ Trans / Trans

Cholesterol / Cholestérol

0mg

Sodium / Sodium

0mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines 0g

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

1 Portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

Saturated Fat

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates

Fiber

Sugars

Protein

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

Rhubarb Chutney

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)

Toast

2 slices Kinnikinnick Whole Grain Bread (63 g)
2 tbsp Rhubarb Chutney (36 g)
Optional: soft cream cheese

Directions

Rhubarb Chutney

In a medium pot combine all ingredients for Rhubarb Chutney.
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.

Assembly

Toast Kinnikinnick Whole Grain Bread. Let cool slightly.
Spread with optional cream cheese.
Top with 1 tablespoon Rhubarb Chutney on each piece of toast. Serve immediately.
Yields 2 slices

Tips & Variations

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

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