This has been an incredible season for rhubarb. Despite the fact that I have shared my rhubarb and even bartered for bread I still have plenty to pick. I’m not even sure you can tell that any rhubarb has been harvested! In searching though my recipe books, I found this recipe for Apple Rhubarb Chutney. Sounded good to me!
Apple Rhubarb Chutney
Make 4 pints
Ingredients:
4 cups diced peeled cored apples, treated to prevent browning and drained. (Basically soak the diced apples in a mixture of 1/4 cup lemon juice and 4 cups of water.)
4 cups sugar
2 cups diced rhubarb, fresh or frozen
½ cup water
Grated zest and juice of 1 lemon
½ cup dried cranberries
1 tsp ground cinnamon
½ tsp ground nutmeg
Directions:
In a large stainless steel saucepan, combine apples, sugar, rhubarb, water, and lemon zest and juice.
Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 15 minutes. Add cranberries, cinnamon and nutmeg. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minute.
Meanwhile prepare canner, jars and lids.
Ladle hot chutney into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center the lid on jar. Screw band down until resistance is met, than increase to fingertip-tight.
Place jars in canner; make sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool and store.
If you don’t have a canner I’m sure this sauce would freeze well.
I found this recipe in the Ball Complete Book of Home Preserving.
This sauce is delicious; it would be wonderful on toast or served with grilled pork.
Nancy on the Home Front 