Baked Thick Cut Bacon with Rhubarb Chutney
Ingredients
- ⅓ cup sugar
- ¼ cup light corn syrup
- 3 tablespoons white-wine vinegar
- 8 ounces rhubarb, cut into a ½-inch dice (2 cups)
- 1 shallot, finely chopped (⅓ cup)
- 1 tablespoon finely chopped fresh ginger (from a 1 ½-inch piece)
- ½ habanero or Scotch-bonnet pepper, finely chopped (ribs and seeds removed for less heat, if desired)
- Kosher salt and freshly ground pepper
- 1 ¼ pounds extra-thick-cut bacon, halved crosswise
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