Rhubarb Chutney

1

Heat the olive oil in a medium saucepan over medium heat. Add the chopped shallots and cook until they turn soft and golden (about 2 minutes).

2

Stir in the ginger, rhubarb, apple, sweetener of choice, lemon juice + zest, apple cider vinegar, dried cranberries, red pepper flakes (if using), peppercorns, and cloves.

3

Let everything bubble gently over medium-low heat for about 20 minutes, stirring occasionally, until the apple and rhubarb are soft and jammy.

4

Remove from heat and let it cool. For the best flavour, store it in the fridge for a few days before serving—it gets even better with time!

5

Storage tip: This keeps for months in the fridge in a sealed jar.

6

Serving ideas: Spread on toast, spoon over grilled salmon, serve with cheese & crackers, or mix into a grain bowl for a punch of flavor!