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Rhubarb Chutney Recipe

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
2-1/2 cups
Category
Pickles and Preserves
Course
Other
Sources
Hearth and Home Calendar
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If you are looking for ways to use your rhubarb crop, we highly recommend that you try this Rhubarb Chutney. Serve this tangy condiment alongside chicken or turkey or as an appetizer with goat cheese and apples.

Ingredients
2 cups diced rhubarb (about 3/4 pound untrimmed)
1 tart apple, peeled, seeded, and chopped
1/2 cup brown sugar
1/2 cup raisins
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cumin
Instructions

In a heavy non-aluminum sauce pan, combine all ingredients. Bring slowly to a boil, then reduce heat and simmer for 10 minutes, or until rhubarb and apple are very soft but still hold their shape. Do not allow them to turn into mush. Taste and adjust seasonings. 
Cool and chill before serving.
 

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The Old Farmer's Almanac Editors

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Comments

Cheri (not verified)

3 months ago

I look forward to trying this recipe, and will pass along to workmates also - thanks!

Derek Saxton (not verified)

4 years 6 months ago

Would I be able to preserve this? It sounds delicious

Hi, Derek. Yes, you can preserve this chutney by processing it in a hot water bath for 15 minutes.

Sharon Waurynchuk (not verified)

4 years 6 months ago

It would be very helpful if you had a print version of these great recipes!

Glad you enjoy the recipe. There is a print icon at the top of the page. (See green icon.) Hope that helps!