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Rhubarb Chutney

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


Prep time

15 mins
Cook time

30 mins
Total time

45 mins

Ingredients

2½ lb fresh rhubarb - roughly 8 cups (1135 g) 
½ cup granulated sugar (115 g)
⅓ cup apple cider (80 g) 
2 tbsp fresh ginger - grated (30 g) 
1 tsp salt (5 g) 
½ tsp cumin (1 g) 
½ tsp cinnamon (2 g) 
1 shallot - minced (44 g) 
¼ cup sultana raisins (35 g) 

Directions

  1. In a medium pot combine all ingredients.
  2. Bring to a boil while stirring occasionally.
  3. Reduce heat to low and simmer for 20 - 30 minutes (rhubarb should be broken down).
  4. Remove from heat and immediately pour into sterilized canning jars.
  5. Mixture will last for up to 3 months in the refrigerator in pressure sealed jars.


Tips & Variations

  • Frozen rhubarb will work. Reduce simmer time to 20 minutes. 

 

 

 

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