Rhubarb Chutney or Rhubarb Sauce
How to Make Rhubarb Chutney or Rhubarb Sauce
- 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.
- 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.