Old-fashioned chutney recipes called for simmering the fruit-spice mixture for upwards of two hours, which resulted in a very thick, dense compote. The contemporary cook is usually after something lighter, in which the identity of the primary ingredient remains recognizable. This rhubarb chutney is done in less than 30 minutes, start to finish–and it lasts at least 2 weeks in the refrigerator. It’ll be gone before that, though–eaten with any hot or cold roast meats, especially ham or pork, or spread on smoked turkey sandwiches.

Skillet Rhubarb-Ginger Chutney
Brooke Dojny, Dishing Up Maine

4 cups sliced rhubarb (about 1? pounds)
1½ cups sugar
1 small onion, chopped
½ cup water
1/3 cup white wine or cider vinegar
1 Tablespoon peeled and minced fresh ginger (about 1-inch piece)
2 whole cloves
1 small dried hot red chile or ½ teaspoon dried red pepper flakes
½ teaspoon salt

Combine the rhubarb, sugar, onions, water, vinegar, ginger, cloves, chile and salt in a wide, deep, nonreactive skillet. Turn the heat to high and bring to a boil, stirring occasionally.

Reduce the heat to medium-low and cook the chutney uncovered, at a slow simmer, stirring occasionally until most of the liquid is gone and the sauce is syrupy, about 30 minutes. (Add water during the cooking process if the mixture looks dry or is in danger of scorching.)

Remove the dried chile and cloves. Cool to room temperature, transfer to plastic containers or jars, and refrigerate. Use within 2 weeks.

Makes about 2 cups.

Brooke Dojny is the author of several cookbooks including Dishing Up Maine.