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August 1999 Issue
Orange-Rhubarb Chutney
by Ronda L. Halpin
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Orange-Rhubarb Chutney

  • 3 c. rhubarb, diced
  • 1/4 c. sugar
  • 12 oz. orange marmalade
Combine rhubarb and sugar in a large bowl; toss to coat. Let stand 10 minutes or until natural juices form.

Transfer the rhubarb to a medium saucepan and heat at medium heat; stirring often. Continue cooking and stirring until mixture bubbles and softens.

Remove from heat and immediately add orange marmalade. Stir until thoroughly combined. Store in a sealed container in the refrigerator.

  • Yields: about 4 cups
  • Preparation Time: 30 minutes
 
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