Rhubarb Chutney

Rhubarb is actually a vegetable, but it's traditionally served in a sweet pie or crisp. Give it an image update with this zesty chutney.

Chutney -- a traditional Indian mixture of vinegar, sugar, spices and fruit -- is the perfect accompaniment for poultry, pork, lamb, fish and cheese. Serve it as a bread, cracker or bagel spread too. Roasted ground cumin and cardamom, two trendy spices, add depth to this easy stovetop side. Rhubarb is rich in bone-building vitamin K.

Makes 9 servings (1/3 cup each)

Ingredients

1 teaspoon roasted ground cumin

3/4 teaspoon Saigon cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon dried, crushed red pepper

1 tablespoon finely minced garlic

1 tablespoon finely grated, fresh ginger root

1/3 cup apple cider vinegar

3/4 cup firmly packed light brown sugar

4 1/2 cups fresh chopped rhubarb (about 2 pounds of rhubarb cut into 1/2-inch chunks)

2/3 cup chopped red onion

1/2 cup golden raisins

Directions

1. In a large 5-quart saucepan or Dutch oven, stir cumin, cinnamon, cardamom, red pepper, garlic, ginger root, vinegar and brown sugar together.

2. Bring the mixture to a simmer over low heat, stirring constantly until the sugar is completely dissolved.

3. Stir in rhubarb chunks, red onion and golden raisins. Increase heat to medium-high. Cook until rhubarb and onions are tender and mixture thickens slightly, or for about 8 to 12 minutes. Rhubarb will just be starting to disintegrate.

4. Serve warm or cooled to room temperature. Refrigerate in a tightly covered container.

Nutrition information (per serving)

120 calories

1 g protein

30 g carbohydrate

0 g fat

0 mg cholesterol

10 mg sodium

303 mg potassium

82 mg calcium

0.7 mg iron

76 IU vitamin A

6 mg vitamin C

2 g fiber

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