In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
Remove from heat and allow to cool to room temperature. Makes about 8 cups.
TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
To serve: Thaw in refrigerator overnight.
The Best Freezer Cookbook.
Heat 2 tbsp oil in a saucepan, add the shallots, capers, rhubarb and mango and gently simmer for 5-8 mins.
Mix the honey into the pan then deglaze with vinegar and orange juice. Simmer for a another 4-5 mins. Season with salt.
Cook the rice in a pan of boiling, salted water according to the package instructions.
Season the chicken. Heat 2 tbsp oil in a frying pan, add the chicken and cook for 10-12 mins, turning. Drain the rice and divide between 4 plates. Add the chicken and spoon over the fruity chutney. Serve.
ou remove the lid, the chutney is not the consistency you
large saucepan, combine apples, rhubarb, sugar, water, lemon juice and
(stainless or enamel pots), combine rhubarb, oranges including juice, onions, brown
ntil sugar dissolves.
add rhubarb, onions and cherries raise heat
br>Combine the rhubarb with the 1/2 cup
Combine all ingredients in large saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 1 hour 15 mins, or until mixture thickens.
Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.
In a saucepan, combine rhubarb, apple, onion, dried fruit, sugar, raisins and coriander seeds. Stir in vinegar.
Bring to a boil, stirring. Reduce heat and simmer, without stirring, for 15-20 mins, until pulpy.
Reduce heat to very low and cook for 30 mins, or until the mixture is very thick and pulpy.
Spoon into clean jars, seal, label and store in refrigerator (or shelf, if heat processed) for a few weeks before serving.
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.
combine first 8 ingredients in a large saucepan.
bring to simmer over low heat until sugar dissolves.
add rhubarb, onions and raisins, raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,.
Serve warm with pork, chicken or salmon.
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
ntil smooth.
Sprinkle chopped rhubarb over baked crust. Pour egg
Mix rhubarb, strawberries and egg and set aside.
Mix sugar, flour and salt; add to fruit and put into pie crust.
Cover with second pie crust.
Sprinkle confectioners sugar on top of crust. Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 30 to 45 minutes.
Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.
In a large bowl, blend dry ingredients.
Add eggs and mix well.
Stir in rhubarb.
Place in unbaked pie shell and bake in a 350\u00b0 oven for 1 hour.
Preheat oven to 400 degrees farinheit.
Combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
Add dry ingredients and mix throughly until dry ingredients are moistened.
Fold in rhubarb.
Spoon evenly into 12 muffin cups.
Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.