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Cook1 hr 40 mins
This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.
- 2 cups packed brown sugar
- 1 1⁄2 cups cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 6 cups rhubarb, cut in 1/2 inch pieces
- 3 small jalapenos, with seeds minced
- 2 teaspoons minced ginger
- 3 teaspoons minced garlic
- 1 cup chopped onion
- 1 cup golden raisin
- In a large heavy saucepan combine the ingredients of part 1.
- Bring to a boil and stir to dissolve sugar.
- Add the ingredients of part 2.
- Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
- Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.
This is so yummy and easy! loved the smell of the house while it simmered. Next time I'll throw 2 more jalapeno in because I didn't find this spicy at all, and I'll leave out the allspice and cloves as it reminded me too much of my families recipe for chili sauce with these two ingredients in it. Still very very good, and I'll be making it again next year!
This is very nice, with well-balanced flavours. Unlike most rhubarb chutneys that I've tried, it's not too sweet. Next time I'll add more cayenne, since I found it quite mild.
This is fantastic. My husband and I have been eating it on top of boca burgers, beans and rice, and even pancakes. This will be the first year that I will use all of my rhubarb!