Rhubarb Recipes
Strawberry Rhubarb Pie Recipes | Apple Rhubarb Pie | Traditional Rhubarb Pie | Rhubarb Cream Pie | Pie Crust Recipes
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Rhubarb Chutney with Dates4 pounds (8 cups) rhubarb, cut into small pieces1 pound (2 cups) stoned dates 2 pounds brown sugar (5 cups) 1 tablespoon cinnamon 1 tablespoon ground cloves 2 cups cider vinegar Boil all the ingredients, except the vinegar, slowly for 2 hours. Stir frequently to avoid scorching. Then add the vinegar and boil 10 minutes. The chutney will keep well in the refrigerator, or you may process. To process, pack the chutney into clean, hot pint jars, leaving 1.2 inch headspace. Seal. Process in a boiling water bath canner for 10 minutes.
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Rhubarb ChutneyMakes 3 cups (750 mL)3 cups (750 mL) chopped Ontario rhubarb 1/2 cup (125 mL) granulated sugar 1/4 cup (50 mL) water 1 Ontario Apple, peeled and chopped (about 1 cup/250 mL) 1/2 cup (125 mL) raisins 1 tbsp (15 mL) minced gingerroot 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) ground cinnamon 1/4 tsp (1 mL) ground cloves Dice rhubarb and apples together. In a medium sized pot, add fruit and spices and gingerroot. Simmer until mixture is soft. Store in refrigerator. This is delicious with meat, pork and chicken. It makes an excellent condiment. |
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