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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This chutney is fabulous served with pork chops or tenderloin if you are entertaining,it originally came from Bon appetit magazine. Ingredients:
3/4 cup packed dark brown sugar |
1/3 cup cider vinegar |
2 tablespoons water |
1 tablespoon minced peeled ginger |
1 1/2 teaspoons grated lemons, rind of |
1 cinnamon stick |
2 cups fresh rhubarb, cut into 1/2 inch pieces |
1/2 cup dried currant |
Directions:
1. Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,.
2. Serve warm with pork, chicken or salmon.
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