Rhubarb Chutney

Rhubarb Chutney
 

Great topping for oven roasted chicken, grilled pork chops or just good eating with crusty bread and shard cheese!
Ingredients
  • The rhubarb in your box, and cut crosswise ¼ inch thick
  • 2 Tbsp extra-virgin olive oil
  • 2 scallions (the yellow bits) finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • ⅔ cup dry white wine, such as Sauvignon Blanc
  • ½ cup golden raisins, coarsely chopped
  • ½ cup honey or ¾ cup sugar

Instructions
  1. Heat oil in a medium saucepan over medium heat.
  2. Cook scallions, garlic, ginger, and ½ teaspoon salt for about 5 minutes.
  3. Remove from heat, and add wine and raisins.
  4. Return to heat, and bring to a boil; cook for 1 minute.
  5. Add honey/sugar, and stir until it dissolves.
  6. Stir in half the rhubarb. Bring to a boil.
  7. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes.
  8. Stir in remaining rhubarb. Raise heat; bring to a boil.
  9. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes.
  10. Let cool completely.