The balance of sweet, spicy, and tart in this rhubarb chutney makes it a great topping for pork chops and poultry. It’s also great on freshly baked brioche.
Ingredients
SERVINGS: 2 Cup(s)
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 piece of star anise
- 1 tablespoon freshly grated ginger
- 5 peppercorns
- 1 clove garlic, minced
- 1 red onion, thinly sliced
- 2 cups rhubarb in ½ -inch pieces
- 1 fennel bulb, thinly sliced
- ¼ cup raisins
Preparation
In a medium size saucepan, mix the vinegar, sugar, star anise, ginger, peppercorn, and garlic and bring to a boil over high heat. Add the onion, rhubarb, fennel, and raisins, and stir until the boiling resumes. Lower the heat to medium, cover and let cook until rhubarb has broken into a puree, 10-12 minutes.
Remove from heat and bring to room temperature. You can use it immediately, but it will taste best after at least 24 hours in the fridge. Freeze excess chutney if not using within a week.
