With the arrival of 5 pounds of rhubarb (that's what happens when I comment on the lushness of my dad's rhubarb plant), it was time to start canning. The last month has found me gathering my canning equipment, marking pages in my cookbooks, and trying to come up with a plan.
Adapted from The Joy of Pickling by Linda Ziedrich
2 cups cider vinegar
1 1/2 cups firmly packed brown sugar
1 3/4 pounds rhubarb, sliced 1/2 inch thick
3 cups chopped onions
2 tablespoons grated fresh ginger
1 teaspoon red pepper flakes
Grated zest of 1 orange
One 4-inch cinnamon stick
1 cup golden raisins
1/2 cup currants
1/2 teaspoon kosher salt
1. In a non reactive pot over medium heat, heat the vinegar and sugar, whisking until the sugar dissolves. Add the remaining ingredients. Simmer about 35 minutes, stirring occasionally.
2. Remove the cinnamon stick. Scoop the chutney into seven half-pint mason jars, and close the jars with hot two-piece caps. Process the jars for 10 minutes in a boiling water bath. Remove jars and listen for jars to seal. Any jars that do not seal, store in refrigerator. There may be a small amount of chutney left in your pot to enjoy immediately.
Makes 3 1/2 pints of a tart, sweet and spicy chutney.
I enjoyed this chutney last night with roast chicken and it will be a great addition to my Thanksgiving table this fall.
What recipes do you enjoy making with rhubarb?