Ingredients

• 4 cups diced rhubarb
• 1 cup brown sugar
• ¼ cup maple syrup
• ½ cup red wine vinegar
• ½ cup finely diced white onion
• ½ cup raisins
• 1 teaspoon fresh minced ginger
• 1 clove of garlic minced
• 1 cinnamon stick, broken in half
• ½ teaspoon allspice
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt

Directions:

Step 1: Wash, trim and dice rhubarb, finely dice onion, grate ginger and garlic using a Microplane.

Step 2: Combine all the ingredients in a heavy bottom pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.

Step 3: This chutney can be enjoyed immediately and stored in the refrigerator for 3-4 weeks or it can be canned using proper home canning procedure.

This versatile chutney can be served with grilled or roasted poultry and pork, also a great topping for burgers. As well as an excellent condiment for cheese boards.

Bon Appetit

Jennifer Sands, Executive Sous-Chef