Rhubarb and Ginger Chutney

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  • 2 stalks rhubarb, chopped (about 2 cups)
  • 1/2 cup crystallized ginger, chopped (Bulk Foods)
  • 1/4 cup sugar
  • 1/4 cup raspberry vinegar
  • 1 teaspoon salt


Mix all ingredients in a non-reactive saucepan over medium heat. Cook, gently stirring until sugar is dissolved and mixture is beginning to boil.
Cover, reduce heat to low and cook 6-8 minutes, or until rhubarb is very tender and beginning to disintegrate. Chutney may be served warm or at room temperature. To store, cover and keep refrigerated for up to five days.

Recipe from Central Market Poulsbo - Culinary Resource Center
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