Rhubarb Chutney

Rhubarb Chutney

This tangy chutney is a new family favorite.  Rhubarb is the trendy food of this season and you can buy it fresh or frozen for this recipe.  I prefer the frozen rhubarb since it is already washed and pre-cut to the ½ “thickness.  The chutney will keep for several days in a tight-lid container and refrigerated.  Enjoy the season’s trend with this quick and easy recipe.

1 tablespoon olive oil

1 cup chopped red onion

Salt & pepper to taste

1 cup rhubarb, sliced ½ “thick

3 tablespoons sugar

1 teaspoon red wine vinegar

In a sauce pan, sauté the onion in the oil until soft.  Salt and pepper the onion to taste. Add the rhubarb, sugar and ¼ cup of water and cook until the rhubarb is tender, about 6 minutes.  Stir in the vinegar and remove the chutney from the heat.  The rhubarb chutney can be served as a side dish, spooning the chutney into a peach half or pear half or it can be served as a topping on warm Brie, grilled pork tenderloin, roasted chicken or poached salmon.  Makes 6 servings.