Saturday, February 7, 2009

Snack-urday 102

It is Saturday and that means I'm dreaming up something new and different for my family (and me) to enjoy.

My latest discovery? Chutney. Fruit Chutneys, in particular. This time of year, that sparkling flavor of fruit seems a long-ago memory of last summer. But, with a few easy ingredients and a couple minutes in front of the stove, you can make a delicious complement to any pork or chicken dish.

This recipe was shown on the Food Network and it is well worth the few minutes to make it. Here goes:

Rhubarb Chutney

2 T butter
3 T sugar
1 T lemon juice
1/4 cup balsamic vinegar
2 to 3 stalks rhubarb (if you can't find fresh, check the freezer section for cut fresh-frozen rhubarb)
A handful of raisins (either dark or golden)

In a medium skillet, over medium heat, melt butter. Add sugar, lemon juice, and vinegar; and bring to a bubble. Add rhubarb and raisins. For fresh rhubarb, cook for 10-12 minutes, or until rhubarb is tender. For thawed rhubarb, cook about 5-8 minutes.

Turn off the heat and set aside to cool while preparing the rest of the meal.

How easy is that!

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