Rhubarb Chutney
"I found this recipe in a cookbook I got at a garage sale. “Good things in England” by Florence White was originally published in 1933. The recipes contained in it date from between 1399 and 1932. I don’t know if this dish should be served hot or cold. In my experience, chutneys are served cold. Please let me know what you think. Cooking time and servings are an estimate based on making this on the stove top. Edited to add crock pot instructions."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
directions
-
To make this in a crock pot:
- Place all of the ingredients into a crock pot.
- Turn the crock pot on high and put the cover on.
- Leave in the crock pot for two hours. Do not lift the lid to peak!
- If, when you remove the lid, the chutney is not the consistency you would like, leave the lid off and allow the chutney to cook until it thickens to the consistency you wish.
- Remove the ginger before serving.
-
To make this on the stove top:
- Place all of the ingredients into a large, heavy pot and boil until it thickens to the consistency you wish.
- Remove the ginger before serving.
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RECIPE SUBMITTED BY
I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)
