{"id":21933,"date":"1988-05-27T14:56:32","date_gmt":"1988-05-27T21:56:32","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=21933"},"modified":"2017-03-28T14:57:46","modified_gmt":"2017-03-28T21:57:46","slug":"spiced-rhubarb-cherry-chutney","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=21933","title":{"rendered":"Spiced Rhubarb-Cherry Chutney"},"content":{"rendered":"

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname \u00e2\u20ac\u0153the pie plant.\u00e2\u20ac\u009d But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers\u00e2\u20ac\u2122 market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin.<\/p>\n

\"\"<\/a>\u00c2\u00be C. packed dark brown sugar
\n1\u00e2\u0081\u201e3 C. red wine vinegar
\n1 \u00c2\u00bd lb. rhubarb, cut into \u00c2\u00bd-inch pieces (4 C.)
\n\u00c2\u00bd C. dried cherries
\nZest of 1 orange
\n\u00c2\u00bd tsp. ground cinnamon
\n\u00c2\u00bd tsp. ground cloves
\n\u00c2\u00bd tsp. freshly ground black pepper<\/p>\n

Bring the sugar and vinegar to a boil over medium-high heat in a large saucepan. Stir in the rhubarb, cherries, orange zest, cinnamon, cloves, and black pepper with a wooden spoon, and bring the mixture back to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens slightly, about 6 minutes. Let the chutney cool to room temperature before transferring it to an airtight container. Stored in an airtight container in the refrigerator, it will keep for about 1 week. Bring to room temperature before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname \u00e2\u20ac\u0153the pie plant.\u00e2\u20ac\u009d But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers\u00e2\u20ac\u2122 market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin. \u00c2\u00be C. packed dark brown sugar 1\u00e2\u0081\u201e3 C. red wine vinegar 1 \u00c2\u00bd lb….<\/p>\n

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