This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead.
- In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
- Reduce heat to low; simmer for 5 minutes.
- Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
- Season with salt and pepper.
- Serve warm or cover and refrigerate.
- Rewarm slightly before using.
This was nice and sweet. The raisins and rhubarb went really nice together. I used ground ginger instead of the fresh ginger, and ground cinnamon instead of the stick, because I already had it on hand.
This was amazingly good. I made the mistake of cutting the recipe in half and what I made barely made it to the table as I sat there eating it over the stove by the spoonful. My only change might be to add a little more rhubarb just cause I love it so. Thanks Kitz.