Every once in a while people think that some ingredient or other is a cure-all for warts, lice, pneumonia, cancer and every other disease imaginable. These panaceas, of course, are also perfect for cleaning woodwork and getting rid of your freckles.
So it was good to read this, which is a caution about believing the so-called benefits of apple cider vinegar, which some say can help your body burn fat, lower your cholesterol and help manage diabetes.
Obesity and diabetes are increasing, that’s for sure, and they are real problems here in the United States (and probably most of the rest of the world right after us). Which makes it all important that we tackle the problem properly and not resort to folk remedies and old wives’ tales that may seem quick and easy.
Major health issues are never cured with anything quick and easy.
On the other hand, apple cider vinegar has been and continues to be a very fine ingredient for recipes. I use it a lot. Like for this rhubarb chutney recipe, which IS quick and easy. You can get good rhubarb now, so make this mixture and use it as a side relish of sorts for all your grilled meats of summer. You can store it in the fridge for weeks.
1 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/3 cup apple cider vinegar
2-inch cinnamon stick
1 tablespoon chopped fresh ginger
4 whole cloves
2 large shallots, chopped
2 large cloves garlic, chopped
1 cup golden raisins
Combine the rhubarb, sugar, apple cider vinegar, cinnamon stick, ginger, cloves, shallots, garlic and raisins in a large stainless steel or enamel saucepan. Bring the ingredients to a boil over high heat, lower the heat to medium and cook for 12-15 minutes or until the rhubarb and raisins are very tender and the sauce is thick. Refrigerate. Makes about 3 cups