rhubarb chutney or rhubarb sauce
(1 rating)
This is an old recipe from my Mom's collection. I think she called it Rhubarb Sauce.
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(1 rating)
yield
5 half pints
prep time
20 Min
cook time
25 Min
Ingredients For rhubarb chutney or rhubarb sauce
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8 ccoarsely chopped rhubarb
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1 cchopped onion
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1 craisins
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2 cbrown sugar, firmly packed
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1 capple cider vinegar
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1 tspsalt
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1/2 tspeach cinnamon, ginger, and allspice
How To Make rhubarb chutney or rhubarb sauce
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1Combine all ingredients in a large pan and bring to a full rolling boil. Turn down heat and simmer, stirring often, for 25 minutes until thickened. Store in refrigerator. Use within 7-10 days or can for future use.
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2To Can: Prepare 5 half pint jars. Spoon mixture into jars leaving 1/2 inch space at top. Adjust lids on jars and can in pressure cooker canner or hot water bath according to directions of your equipment.
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