Rhubarb Chutney
Michele Pesula Kuegler
A sweet & savory topping for spring
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- 2 cups chopped rhubarb
- 1 small onion diced
- 2/3 cup brown sugar
- 2/3 cup cider vinegar
- 1 teaspoon cinnamon
Combine all ingredients in a medium saucepan.
Bring to a boil, then reduce heat to a simmer.
Cook for 15 minutes, stirring frequently. (Keep a careful eye on the chutney, as it can burn quite easily.)
Serve warm, or refrigerate.
Keyword chutney, crostini, rhubarb, spring cooking