Yield: Yields about 2-1/2 cups
This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.
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A delicious chutney. Goes well with goat cheese on a baguette or with a Samosa or pakora. We make it all summer with the fresh rhubarb, then freeze some rhubarb to make it in the winter.
very healthy and tasty
It is very tasty.
I really liked this recipe. It's the only thing I've found for using rhubarb in a savory dish or application. I used half the oil it called for but otherwise thought it was delicious.
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