Rhubarb Chutney Recipe
- 2 cups diced rhubarb
- 3/4 cup diced red apple
- 1/2 cup dried cranberries or cherries
- 1/4 cup finely chopped red onion
- 1/4 cup water
- 1/4 cup honey
- 1 tablespoon minced fresh ginger
- 2 teaspoons red-wine vinegar
- 1/4 teaspoon crushed red pepper, plus more to taste
- Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.
