Befriend The 'Barb: Spicy Sweet Rhubarb Chutney

Pop Quiz: What food is eaten as a fruit, classified as a veggie, and is about to go out of season in a few short days? Rhubarb! Pick up some of those cherry-red stalks (but bypass the rhubarb’s poisonous leaves) so you can whip up this Spicy Sweet Rhubarb Chutney. You’ll be getting all the benefits of the ‘barb (low in calories, high in vitamin A & C, good dose of potassium) in a great nonfat sauce that’s perfect for grilled chicken, pork, fish or turkey, as well in sandwiches and wraps.

Spicy Sweet Rhubarb Chutney
Serves: 4
Prep time: 20 minutes

1 lb rhubarb stalks, washed, trimmed and sliced into 1/2 inch pieces (about 3 cups)
1 medium yellow peach, diced
1/2 cup dried sour cherries
1/2 cup chopped red onion
1/2 cup sugar
1/3 cup apple cider vinegar
1 tbsp fresh minced ginger
1 tbsp minced garlic
1/2 tsp cumin
1/2 tsp ground cinnamon

Instructions:
Combine sugar, vinegar, ginger, garlic, cumin and cinnamon in a saucepan. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb, peach, onion and dried cherries; increase heat to medium and cook until rhubarb is soft, about 5 minutes. The mixture should be slightly thickened and chunky. Cool to room temperature, then chill in refrigerator.

Nutrition Facts (Per 1/2 cup):
Calories:189
Fat grams: 0 grams
Fiber: 4.1 grams

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