Since it’s spring, I’ve been on a rhubarb kick. The tough thing is figuring out how to cook it with less sweetness (and no sugar). Most rhubarb recipes have cups of sugar to mask the tartness. That said, I was wanting something a bit more tart (with a hint of sweet) to go with the leftover Sage-Rosemary Pork Roast I have.
Now, keep in mind, I like things quite tart. I used to eat lemons like most kids eat oranges, drank straight-up unsweetened grapefruit juice as a kid, and always get in trouble for not putting enough sugar in our farm lemonade (that’s fresh lemonade with vodka served in Mason jars on the front porch – pure heaven!). So, depending on what sweeteners you are using in your diet, you may want to add some; or try adding a few more dates. (BTW, the dates work really well with the rhubarb, since they kind of dissolve into the chutney.)
4 c. rhubarb, chopped into 1/2″ pieces
1 small red onion (I used 3 medium-sized red scallions, bulb only)
6 medjool dates, chopped
2 small red hot peppers, chopped finely (remove seeds to make it milder)
1 c. unfiltered apple cider vinegar
1 cinnamon stick
5-6 whole cloves
1 T. fresh ginger, grated or finely chopped
1/2 t. salt
1/2 t. black pepper
Combine everything into a stainless steel or glass saucepan. Cook for about 30 minutes, stirring every few minutes. Remove the cinnamon and cloves before serving. Makes about 2 cups (and I use about 1/4 – 1/2 c. per serving).