Rhubarb Chutney
Ingredients
- 6 c. rhubarb, medium dice
- 1 T ginger, minced
- 1 T jalapeno, minced
- 1 T garlic, minced
- 2 T shallot, minced
- pinch mustard powder
- pinch cayenne
Liquids
- 1 c. red ver jus
- 1 c. champagne vinegar
- 1 c. water
- 1 c. sugar
- 1 vanilla bean, seeds scraped
- 1 T cardamom
Instructions
- Lightly saute first group of ingredients.
- Add rhubarb.
- Combine liquid ingredents.
- Reduce by 2/3.
- Pour hot syrup over rhubarb.
- Cover with foil and slowly cool to room temperature.
- If rhubarb is still hard – bake for 3-5 minutes.
