Rhubarb, dried cranberries and fresh ginger combine in this spicy chutney that's delicious with ham or pork.
12 people made this
2 tablespoons olive oil
1 onion, finely chopped
pinch of salt
450g rhubarb, trimmed and sliced into 1cm pieces
60g dried cranberries
100g light brown sugar
1 tablespoon red wine vinegar
1 tablespoon minced fresh ginger
1 cinnamon stick
Method Prep:10min › Cook:11min › Ready in:21min
Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.