Rhubarb Chutney Appetizer |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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My husband is a true-blue rhubarb lover, so I'm sure to make this spread often each spring. With frozen rhubarb, it's a terrific take-along appetizer for holiday gatherings. —Joyce Pappenfus, St. Cloud, Minnesota Ingredients:
1 cup packed brown sugar |
1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained |
1/2 cup raisins |
1/2 cup diced peeled apples |
1/2 cup cider vinegar |
1 teaspoon ground allspice |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 package (8 ounces) cream cheese, softened |
1 tablespoon milk |
4 green onions, thinly sliced |
1/2 cup dry roasted peanuts, chopped |
assorted crackers |
Directions:
1. For chutney, combine the first eight ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 35 minutes or until thickened. Cool. Cover and refrigerate until chilled.
2. In a small bowl, beat cream cheese and milk until smooth. Spread over a serving platter. Spread chutney over cream cheese. Top with onions and peanuts. Serve with crackers. Yield: about 3 cups.
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