Rhubarb Chutney

1. 1

   Place the rhubarb, sugar and lemon juice in a heavy saucepan.

2. 2

   Bring to a simmer and add the remaining ingredients.

3. 3

   Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.

4. 4

   The chutney will keep for many months in the refrigerator.

5. 5

   For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes.

6. 6

   (This is a new method that has proved safe.)

* Per serving · 4 servings · Values may vary.

No additional tips available.