Gently boil, stirring often, for 15 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or about 15 minutes more if using frozen rhubarb. Set aside to cool. Add the ingredients of part 2. Step 1. Simmer for around 10 minutes until the mixture thickens, stirring occasionally. 1/8 teaspoon cayenne pepper (if you’re a spice fiend, most definitely add more) Instructions. In a medium saucepan combine all ingredients except rhubarb. Cover and simmer for 25 minutes, stirring occasionally. Rhubarb aficionados prize the spring vegetable for its vivid pink hue, its distinctive tartness, and its jamlike texture when cooked. Stir the rhubarb occasionally to make sure it does not burn from the bottom. Stir occasionally, and more towards the end as the chutney is thickening. After 15 minutes, add cranberries, cinnamon, and nutmeg. Try it with crostini topped with a creamy brie or fresh chèvre. 1/2 cup raisins. Trim and wash the rhubarb, then slice it, like celery, into fairly fine chunks. Combine all ingredients in a heavy kettle (a enamel-lined dutch oven works really well here. 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained. Let cool. Advertisement. Bring to a boil and stir to dissolve sugar. Cook, stirring occasionally, until rhubarb softens and … 1 teaspoon ground cloves. Lower heat if necessary. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Step 2. Add salt. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb … Cook onion until softened, 5 to 6 minutes. Add rhubarb; cover and simmer for 10 minutes. This should take about 4-6 minutes. In a large heavy saucepan combine the ingredients of part 1. Using medium-high heat bring to a boil, stirring constantly. Finely dice the onion and mince the ginger. Combine all the ingredients in a 6 or 8-quart stainless steel pot. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. 1 package (8 ounces) cream cheese, softened. Bring back to a boil, reduce heat and simmer until thick, … DIRECTIONS. Add rhubarb, onion and dried cherries; increase … Bring to boiling; reduce heat. 1 tablespoon milk. 1 teaspoon ground allspice. 1/2 cup diced peeled apples. 1/8 teaspoon ground cloves. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes). Stir well and bring to a boil over high heat. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. For chutney: Combine first 8 ingredients in heavy large Dutch oven. Cook over medium heat until the rhubarbs are tender. Heat olive oil in a saucepan over medium heat. Don’t use a straight cast iron one here, all that … 1/2 cup cider vinegar. Bring to a rolling boil for about 5 minutes, then … Put everything in a wide non-reactive pot and bring to a simmer. 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