Title: Rhubarb Chutney
Categories: Relish
Yield: 6 Servings

4	c	Diced fresh or frozen rhubarb
2	c	Diced peeled apples
1		Orange
1		Lemon
2	c	Packed brown sugar
1	c	Raisins
1	c	Currants
1/2	c	Diced candied citron
1/2	c	Apple juice
1/2	ts	Ground nutmeg
1/2	ts	Ground allspice
1/2	ts	Ground cloves
1/2	ts	Ground cinnamon
1/4	ts	Salt

Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: About 6 half-pints

SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93

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