Rhubarb Chutney

by Lauren Rudersdorf

Spring 2022 Issue

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 2

The perfect accompaniment to any charcuterie board or roast meat, this rhubarb chutney made with tart cherries and mustard seeds is sure to spruce up your spring table.

Ingredients

2 cups diced rhubarb

½ cup diced dried tart cherries

½ cup maple syrup

¼ cup apple cider vinegar

2 tablespoons mustard seeds

¼ teaspoon kosher salt

Directions

In a small saucepan, combine all the ingredients.

Bring to a boil over medium heat. Cook for 10 minutes then reduce the heat to medium low. Continue cooking until the rhubarb is soft and the liquid is reduced, about 5 minutes.

Serve the chutney on a charcuterie board, on toast with ricotta, or alongside roast pork. Store any extra in the refrigerator for up to two weeks.

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