Rhubarb Pineapple Chutney

3.0
(2)

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!

2
2
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 4 cups chopped rhubarb

  • 1 ½ cups chopped fresh pineapple

  • 1 cup water

  • 1 cup dried cherries

  • ½ cup white sugar

  • cup cider vinegar

  • 1 (1 inch) piece fresh ginger root, peeled and sliced

  • 1 large clove garlic, crushed

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

  • ½ teaspoon red pepper flakes

  • ½ teaspoon fresh ground black pepper

Directions

  1. Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Nutrition Facts (per serving)

114 Calories
0g Fat
27g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 114
% Daily Value *
Total Fat 0g 0%
Sodium 238mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 9%
Total Sugars 20g
Protein 2g
Vitamin C 16mg 81%
Calcium 59mg 5%
Iron 0mg 2%
Potassium 184mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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