in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Step 1. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. Bring to simmer over low heat, stirring until sugar dissolves. Add salt. 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained. 1/2 cup raisins. 1 tablespoon milk. Stir the rhubarb occasionally to make sure it does not burn from the bottom. Put everything in a wide non-reactive pot and bring to a simmer. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. You could do this along a slight diagonal for effect. Bring to a rolling boil for about 5 minutes, then … Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. Cover and simmer for 25 minutes, stirring occasionally. Don’t use a straight cast iron one here, all that … Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. 1 package (8 ounces) cream cheese, softened. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Try it with crostini topped with a creamy brie or fresh chèvre. 1/2 cup diced peeled apples. Set aside to cool. Advertisement. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. This should take about 4-6 minutes. Bring back to a boil, reduce heat and simmer until thick, … Finely dice the onion and mince the ginger. Add rhubarb, onion and dried cherries; increase … 1 teaspoon ground cloves. 1/2 cup cider vinegar. This russet-red rhubarb chutney is sweet, tart, spicy, and addictively delicious. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately 1/3-1/2 inch slices. Add the ingredients of part 2. Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. In a large heavy saucepan combine the ingredients of part 1. Add rhubarb; cover and simmer for 10 minutes. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes). Bring to a boil and stir to dissolve sugar. In a medium saucepan combine all ingredients except rhubarb. Method. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Heat olive oil in a saucepan over medium heat. 1 teaspoon ground allspice. Step 2. 1/2 teaspoon ground cinnamon. Bring to boiling; reduce heat. Cook onion until softened, 5 to 6 minutes. Combine all the ingredients in a 6 or 8-quart stainless steel pot. DIRECTIONS. Stir well and bring to a boil over high heat. Stir occasionally, and more towards the end as the chutney is thickening. 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