Rhubarb Pineapple Chutney

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 114 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup water
• 4 cups chopped rhubarb
• 1 cup dried cherries
• ½ teaspoon red pepper flakes
• ⅓ cup cider vinegar
• 1 large clove garlic, crushed
• ½ teaspoon fresh ground black pepper
• 1 ½ cups chopped fresh pineapple
• 1 (1 inch) piece fresh ginger root, peeled and sliced

Recipe Instructions

Step 1

Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.