POINTS® Value | 0 Servings | 8 Preparation Time | 18 min Cooking Time | 8 min Level of Difficulty | Easy
side dishes | Have a hankering for a sweet yet tart accompaniment to your grilled poultry or roasted meats? This rhubarb chutney hits the mark.
print e-mail to a friend add to Favorites add to POINTS Tracker Ingredients
1 1/4 pound rhubarb, without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb) 2/3 cup onion(s), chopped 1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener 3 Tbsp apple cider vinegar 1 small jalapeno pepper(s), seeded, minced (do not touch seeds with bare hands) 1 tsp ginger root, freshly grated 1/2 tsp table salt 1/3 cup cilantro, fresh, chopped
Instructions
1. Put rhubarb, onion, Splenda, vinegar, jalapeno, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes. 2. Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. Yields about 1/3 cup per serving.
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