Rhubarb Cherry Chutney with Cheese Plate
Recipe type: Appetiser
Makes 2 quarts.
  • 2 pounds red rhubarb, cut into ½-inch pieces (about 6 cups)
  • 2 cups dark red cherries, pitted and quartered
  • 1 large red onion, peeled and diced
  • 1-1/2 cups dried blueberries
  • 2 cloves garlic, peeled and minced
  • 1 knob fresh ginger, peeled and minced
  • 1 teaspoon red pepper flakes
  • 2 cups light brown sugar
  • 1 cup cherry juice
  • 2 cups red wine vinegar
  • ¼ cup honey
  1. Combine all the ingredients except the red wine vinegar and the honey in a large saucepan. Bring the mixture to a boil, reduce the heat, and simmer over medium-low for 30 minutes.
  2. Add in the vinegar and the honey. Continue to cook over medium-low heat until the mixture is thickened, about 30 additional minutes.
Recipe by Within The Wild at http://withinthewild.com/2011/06/rhubarb-cherry-chutney-cheese-plate/