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Rhubarb Chutney




Source of Recipe


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Recipe Introduction


Great accompaniment to ham and pork


List of Ingredients




1 cup sugar, plus
2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons orange zest
1/2 teaspoon ground cardamom (scant)
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped


Recipe



Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.
Add rhubarb, currants, and green onions; bring to boil.
Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.
Cool to room temperature.
Discard cinnamon.
Cover and refrigerate chutney until cold, at least 1 hour (Can be made up to 2 days ahead. Keep refrigerated).
Bring to room temperature before serving.