The summers of my childhood began with bright red steams of rhubarb dipped into bowls of sugar and ended with hands dyed purple from picking Saskatoons in the endless hours of sunshine.
Both rhubarb and Saskatoon berries were staples in our Northern diet and they could both be counted on to make an appearance every year. This chutney contains both of those staples.
The recipe for this Rhubarb and Saskatoon Chutney can be found in the book Rhubarb: More than just pies.
If you have more rhubarb than you know what to do with, then this is the book for you!
Rhubarb and Saskatoon Chutney
Makes 12 cups
8 cups chopped rhubarb
8 cups chopped onions (yes, really. every year i have to take this book out of the library to double check that this is the right amount of onions. every year)
4 cups Saskatoon berries
3 cups cider vinegar
1 cup raisins
1 cup sugar
¼ cup candied ginger (or 2 tablespoons fresh grated ginger)
2 tsp ground cloves
2 tsp cinnamon
2 tsp salt
1 tsp black pepper
Combine all ingredients together in a Dutch oven or heavy pot.
Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened, stirring frequently. Ladle into canning jars; seal and process in a boiling water bath for 10 minutes.