RHUBARB CHUTNEY APPETIZER
My husband is a true-blue rhubarb lover, so I'm sure to make this spread often each spring. With frozen rhubarb, it's a terrific take-along appetizer for holiday gatherings. -Joyce Pappenfus, St. Cloud, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 3 cups.
Number Of Ingredients 13
Steps:
- For chutney, combine the first eight ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 35 minutes or until thickened. Cool. Cover and refrigerate until chilled., In a small bowl, beat cream cheese and milk until smooth. Spread over a serving platter. Spread chutney over cream cheese. Top with onions and peanuts. Serve with crackers.
Nutrition Facts :
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