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Rhubarb Chutney – from Laura Ismailoff

Laura submits this Weight Watchers recipe –

Rhubarb Chutney

1 ¼ pound rhubarb, without leaves, cut into ½-inch pieces
2/3 cup onion(s), chopped
¼ cup splenda (may use sugar)
3 Tbsp apple cider vinegar
1 small jalapeno pepper, seeded, minced
1 Tsp ginger root, freshly grated
½ Tsp table salt
1/3 cup cilantro, fresh, chopped

Put rhubarb, onion splenda, vinegar, jalapeno, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes.

Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week.

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