Rhubarb Chutney (Sweet) Recipe
A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
- Chop the celery and rhubarb stalks coarsely. Just cutting "coins" off the stalks will do, you don't need to chop those slices down further.
- Place in saucepan: raisins, ginger, orange zest, wine, vinegar, and sugar. Place over medium heat and bring to a simmer. When simmering, add celery. Cover the saucepan and reduce the heat to give you a gentle simmer for about 10 minutes, until the sauce is thickened and the celery is tender. Add the rhubarb, and simmer for another 5 minutes, until the rhubarb is tender but not falling apart. The liquid should be completely reduced by now, simmer a little longer if need be but mind the rhubarb doesn't fall apart -- this is a chutney, not a stewed sauce.
- When done, let cool and then chill it. Will keep refrigerated in airtight container for several days. Freezer for longer storage.
The ginger should be fresh ginger as it has a more citrusy taste than the dried ground. You can freeze the rest of the piece of the ginger in a small plastic baggie. In slicing ginger, a "coin" is simply a cross-section slice of a stock. Use light or golden brown sugar. If you don't have white wine vinegar use whatever you have to hand. This is not a recipe for home canning.
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