Friday, July 11, 2014
I've been building up quite the library of fruit jams and butters, along with some savory pickles. So with a new batch of rhubarb, I decided to try something new. This lead me to Marisa McClellan's Rhubarb Chutney (although, the recipe in her book starts with 6 cups of rhubarb, and an assortment of slightly different ingredient quantity adjustments.
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