Whole Rhubarb Chutney

x 1

Serve chutney as a condiment for pates or roast meats such as pork.

Sauce
Condiment
Canning

Ingredients

  • 1/2 red onion cut into 1/4 inch thick rounds
  • 1/4 cup golden raisins
  • 1 teaspoon freshly grated ginger
  • orange zest
  • 1/2 cup white wine
  • 1/4 cup white-wine vinegar
  • 1 cup light brown sugar packed
  • 1 pound trimmed rhubarb cut into 6 inch lengths
  • 2 stalks celery cut into 6 inch lengths

Preparation

  1. Combine onion, raisins, ginger, zest, wine, vinegar, and sugar in a saucepan.
  2. Bring to a simmer over medium heat.
  3. Add rhubarb and celery; cover; reduce heat.
  4. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes.
  5. Remove rhubarb from liquid, and set aside.
  6. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more.
  7. Transfer to a bowl, and return cooked rhubarb to mixture.
  8. Let cool, and chill.
  9. Chutney will last several days refrigerated in an airtight container.