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