Spiced Rhubarb Chutney

Spiced Rhubarb Chutney

Spiced Rhubarb Chutney

 

This russet-red chutney is sweet, tart, spicy, and addictively delicious. I especially love it with Seeded Bread Crisps topped with a creamy brie or fresh chevre, or as an accompaniment to a savory cheesecake.

 

1 C. white balsamic vinegar

1 C. sugar

2 cinnamon sticks, broken with a mallet

2 tsp. cardamom pods, broken with a mallet

2 tsp. coarsely crushed black peppercorns

2 tsp. whole cloves

1 tsp. anise seeds

zest of 1 large orange

 

3 C. (14 oz.), trimmed, sliced rhubarb

½ C. plump raisins

 

½ tsp. vanilla

 

In a medium saucepan, combine vinegar and sugar, and bring to a simmer, whisking constantly to dissolve the sugar. Add the cinnamon, cardamom, peppercorns, cloves, anise seeds, and orange zest. Cover the pan tightly and macerate for at least 1 hour. Strain the liquid through a triple-mesh sieve into a clean saucepan. Discard the spent spices. Reheat the liquid and add the rhubarb and raisins. Bring to a slow simmer. Simmer slowly, stirring frequently, until the sauce thickens and the liquid reduces by half, about 10 minutes. Remove from the heat, and stir in the vanilla. Let cool, put into a storage container, cover, and refrigerate until cold.

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