Rhubarb is one of the first signs of spring around here. This is an easy delicious chutney that anyone can make. You really can’t buy chutneys like this. Makes a great hostess gift, too!!
Rhubarb Currant Chutney
¾ cup packed dark brown sugar
1/3 cup balsamic – white or dark both work well
1 ½ tsp. finely grated lime zest
2 tbsp. fresh lime juice
1 tbsp. minced peeled fresh ginger or several large slices
1 cinnamon stick or several pieces cinnamon bark
3 cups rhubarb, cut in ½ inch pieces – fresh or frozen, thawed
½ cup dried currants
In a large saucepan, stir all of the ingredients together. Heat slowly until sugar dissolves. Cook over medium high heat until rhubarb is tender and the consistency is as you like it. When first made there will seem to be too much liquid but the chutney thickens as it cools. Remove cinnamon and ginger if in large pieces before serving or when desired flavour is reached.
This chutney is delicious with pork, ham, or chicken. Try it in sandwiches or paninis!! It would also be delicious served over cream cheese, goat cheese, or a brie as an appetizer.