Rhubarb-Raisin Chutney

1. 1

   In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.

2. 2

   Reduce heat to low; simmer for 5 minutes.

3. 3

   Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).

4. 4

   Season with salt and pepper.

5. 5

   Serve warm or cover and refrigerate.

6. 6

   Rewarm slightly before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.