rhubarb chutney or rhubarb sauce

Name: Rhubarb Chutney or Rhubarb Sauce
Prep time: 20 min
Cook time: 25 min
Yield: 5
Ingredients: 8 cup(s) coarsely chopped rhubarb; 1 cup(s) chopped onion; 1 cup(s) raisins; 2 cup(s) brown sugar, firmly packed; 1 cup(s) apple cider vinegar; 1 teaspoon(s) salt; 1/2 teaspoon(s) each cinnamon, ginger, and allspice

(1 RATING)

36 Pinches 3 Photos

Kathie Carr

North Liberty, IN

Updated on Jan 17, 2012

This is an old recipe from my Mom's collection. I think she called it Rhubarb Sauce.

Rate

prep time 20 Min

cook time 25 Min

method ---

yield 5 half pints

Ingredients

8 cups coarsely chopped rhubarb
1 cup chopped onion
1 cup raisins
2 cups brown sugar, firmly packed
1 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon each cinnamon, ginger, and allspice

How To Make rhubarb chutney or rhubarb sauce

Step 1

Combine 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.

Step 2

To 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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