Rhubarb Chutney

Instructions

1. Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted.
2. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes.
3. Stir in rhubarb and 3 tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is soft, 8–10 minutes.
4. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.

• Servings : 4
• Ready in : 15 Minutes
• Course : Basic recipes
• Recipe Type : Salad Dressing and dips, sauces
• Ingredient : Apple cider vinegar, Ground black pepper, Rhubarb, Salt, Sugar