Rhubarb Chutney
Spring up your pork dish!

There's no better sauce to serve with pork. Rhubarb's tartness will complement roast pork at any dinner celebration.

3 cups (750ml) chopped rhubarb

1/2 cup (125ml) white sugar

1/4 cup (50ml) water

1 apple, peeled & chopped (about 1 cup (250ml)

1/2 cup (125ml) raisins

1 TBsp. (15ml) minced ginger root

1/2 tsp. (2ml) salt

1/2 tsp (2ml) ground cinnamon

1/4 tsp. (1ml) ground cloves

In medium saucepan, combine rhubarb, sugar, water, apple, raisins & ginger root. Cook, covered & on medium heat. Stir occasionally for about 10 mins. or until thickened & fruit has softened. Stir in salt, cinnamon & cloves. Pour into sterilized jars & keep refrigerated for up to a month or can in mason jars as directed by manufacturer.
Goes great with roast pork or pork o'rderves.


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