A 2-in-1 Double-dip Sauce Recipe:
Rhubarb Chutney & Spicy Rhubarb Dipping Sauce
4 C diced rhubarb1 ½ C agave
¾ C cider vinegar
3 cloves garlic, chopped
1 large onion, chopped
1/8 C minced fresh ginger
1-2 jalapeno peppers, chopped
1/8 C crystallized ginger, diced
½ t salt
½ t (or so) cumin seeds
¼ t (or so) hot pepper flakes
2 T unsalted peanuts, chopped
Everything goes in a large pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring often, until quite thick - at least one hour. Make sure you stir more often toward the end of the cooking time to avoid scorching and sticking.
For Spicy Rhubarb Dipping Sauce:
Strain liquid from the mixture into another container. Add hot sauce of your choice (I use Sriracha Hot Chili Sauce) to taste. Sprinkle with chopped peanuts.
For Rhubarb Chutney:
Use the remaining chunky mixture to top your favorite dishes – Indian foods, veggie burgers… even for carnivorous items like pork, poultry or subtle fish.
Modified from a recipe found on Chowhound.chow.com by Nyleve