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Spiced Rhubarb Chutney

Name: Spiced Rhubarb Chutney
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 cups (750 ml)
Ingredients: 4 cups (520 g) fresh or frozen rhubarb, diced (see note); 2 cups (420 g) sugar; ½ cup (125 ml) white vinegar; ¼ tsp ground cinnamon; 1/8 tsp ground cloves

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Preparation: 20 MIN
Cooking: 25 MIN
Makes: 3 cups (750 ml)

Ingredients
Preparation

Ingredients

4 cups (520 g) fresh or frozen rhubarb, diced (see note)
2 cups (420 g) sugar
½ cup (125 ml) white vinegar
¼ tsp ground cinnamon
1/8 tsp ground cloves

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Preparation

In a pot, bring all of the ingredients to a boil while stirring. Simmer over medium-low heat for 20 minutes, stirring occasionally.
Transfer to airtight containers. Let cool, then refrigerate. The rhubarb chutney will keep for 1 month in the refrigerator. You can also store the chutney in sterilized jars for 1 year at room temperature (see note).
Delicious served with beef, pork or grilled chicken.