In a non-reactive saucepan over medium-high heat, stir together rhubarb, sugar, crystallized ginger, raspberry vinegar and salt. Cook, 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 at once or kept covered and refrigerated, for several days.
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Rhubarb & Ginger Chutney
2 stalks rhubarb, chopped, (about 2 cups)
1/4 cup sugar
1/2 cup crystallized ginger, chopped
1/4 cup raspberry vinegar
1 tsp salt
Directions:
Serves Makes 2 cups
In a non-reactive saucepan over medium-high heat, stir together rhubarb, sugar, crystallized ginger, raspberry vinegar and salt. Cook, 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 at once or kept covered and refrigerated, for several days.
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