Apple Rhubarb Chutney Food

RHUBARB & DATE CHUTNEY

Steps:

• Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
• Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

APPLE RHUBARB CRUMBLE

Steps:

• In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

EASY APPLE RHUBARB JAM

Steps:

• In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
• Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

APPLE RHUBARB CHUTNEY

Steps:

• in a large saucepan, combine apples, rhubarb, sugar, water, lemon juice and zest. Using medium-high heat bring to a boil, stirring constantly. Gently boil, stirring often, for 15 minutes. Lower heat if necessary.
• After 15 minutes, add cranberries, cinnamon, and nutmeg. Bring to a gentle boil again, stirring often, until thick enough to mound on a spoon (about 15 minutes).
• At this point, the chutney is ready to can. Begin by boiling a large pot of fresh, clean water (large enough that water will completely cover your jars).
• Fill jars with hot chutney, leaving 1/2 inch head space. Remove air bubbles and adjust head space if necessary. Wipe rim with fresh, slightly dampened paper towel.
• Center the lid on the jar and screw band down until resistance is met. Increase to fingertip-tight. The jars are now ready for the canner, which should be at a rolling boil (212F).
• Place jars in the canner, making sure each jar is submerged completely in the water. Bring to a boil again and cover, processing for 10 minutes. Your time does not start until the water is at a rolling boil again.
• After 10 minutes, remove the pot lid and wait 5 minutes. Then remove jars using a jar lifter, and place on a flat level surface. Do not touch for 24 hours. All jar lids should be concave after 24 hours, with no give.
• If any of the lids can pop up and down, the canning did not take. You can try to process again, or simply place the chutney in the fridge and use within a week or two.

SPICY RHUBARB CHUTNEY

Steps:

• In a large heavy saucepan combine the ingredients of part 1.
• Bring to a boil and stir to dissolve sugar.
• Add the ingredients of part 2.
• Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
• Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.

RHUBARB CHUTNEY

Steps:

• Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
• Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
• The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)

FRENCH-STYLE APPLE RHUBARB CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round pan.
• Beat 1 1/4 cups sugar and butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
• Turn mixer to low speed and slowly add in flour, baking powder, and salt, mixing just until combined. Fold in rhubarb.
• Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on batter. Sprinkle almonds and additional sugar on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

RHUBARB CHUTNEY

Steps:

• In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.