Description
Rhubarb chutney is a tart, slightly sweet, yet savory sauce to serve with chicken, pork, or cheeses.
Ingredients
Units
Scale
- 1 tablespoon coconut oil, or vegetable oil
- 1/2 medium onion, diced
- 2 cups fresh rhubarb, washed and cut into 1/2 inch chunks
- Zest of 1 orange, set aside
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons balsamic vinegar
- 4 tablespoons honey
- Salt and pepper to taste
Instructions
- Heat the oil over medium-high heat in a medium-sized sauce pan. Add the onion and a pinch of salt. Sauté for 5 minutes or until the onion is tender.
- Add the rhubarb and sauté for 2 minutes. Next add the orange juice, balsamic vinegar, and honey. Bring to a boil and reduce to a simmer. Allow to simmer uncovered for 30 minutes, or until the chutney has reduced by half.
- Remove from heat. Stir in the orange zest. Taste-test and season with salt and pepper as needed. Serve warm with pork, chicken, or cheeses.
- Store in an airtight container in the refrigerator for up to 3 to 4 weeks.
Notes
Adapted From: The Seasonalist
