Pineapple Recipe ⤍ Rhubarb Pineapple Chutney

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!

Ingredients

• 4 cups chopped rhubarb
• 1 ½ cups chopped fresh pineapple
• 1 cup water
• 1 cup dried cherries
• ½ cup white sugar
• ⅓ cup cider vinegar
• 1 (1 inch) piece fresh ginger root, peeled and sliced
• 1 large clove garlic, crushed
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• ½ teaspoon fresh ground black pepper

Cooking Directions

1. Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Nutrition Facts

• calories113.5
• carbohydrateContent26.5 g
• fatContent0.2 g
• fiberContent2.6 g
• proteinContent1.5 g
• sodiumContent238.1 mg
• sugarContent19.8 g