Recipe by ChefDebs
This chutney is fabulous served with pork chops or tenderloin if you are entertaining,it originally came from Bon appetit magazine.
Top Review by Sweet Baboo
This chutney just blew me away...it is going immediately into my "Best of the Best" cookbook. For dietary reasons I substituted 6 Tbsp of Splenda Brown Sugar blend for the regular sugar, and I used 1/2 tsp ground cinnamon instead of the cinnamon stick. Also I did not have any currants, so used dried cherries. This was beyond tasty with pork and chicken...I even think it would be great with yogurt!
- 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