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RHUBARB CHUTNEY
1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb
3/4 cup dried currants
4 green onions, chopped
Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils, add rhubarb, currants, and green onions, bring to boil, reduce heat and simmer until rhubarb is tender but not falling apart, cool to room temperature, discard cinnamon, cover and refrigerate chutney until cold, at least 1 hour (up to 2 days if kept refrigerated.) Bring to room temperature before serving. Makes 4 cups |
