SANDRA’S TANGY RHUBARB-CHERRY CHUTNEY

This chutney is great with salmon, poultry,

lamb, pork, or any rich meat complemented

by the punch of a sweet and tangy condiment.

You can also serve the chutney with cream cheese

and crusty bread or crackers as an appetizer...

Yields: 2 cups

Prep: 5 Mins.

Cook: 10 Mins.

INGREDIENTS:

2 tablespoons canola oil

1 cup chopped Vidalia (sweet) onion

1 teaspoon ground allspice

1 teaspoon paprika

1/8 teaspoon cayenne (optional)

½ teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup dark brown sugar

1/4 cup water

1 lb. rhubarb stalks, sliced 1/2 inch thick (about 3 cups)

1/3 cup dried cherries

2 teaspoons red wine vinegar

METHOD:

Heat oil in a large skillet. Add the onion, allspice, paprika, cayenne (if using), ginger, salt and pepper, and cook for 3-4 minutes, just until softened.  Add rhubarb, dried cherries, brown sugar and water to the skillet, and simmer, uncovered, until the rhubarb is tender, about 5 minutes; you don’t want rhubarb to fall apart.  Remove from heat and stir in red wine vinegar. ~ Enjoy.

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