Rhubarb Chutney Recipe
If you are looking for ways to use your rhubarb crop, we highly suggest that you try this Rhubarb Chutney. Serve this tangy condiment alongside chicken or turkey or as an appetizer with goat cheese and apples.
Sam Jones/Quinn Brein
Photo Credit:
Sam Jones/Quinn Brein
Ingredients
2 cups diced rhubarb (about 3/4 pound untrimmed)
1 tart apple, peeled and chopped
1/2 cup light brown sugar
1/4 cup cider vinegar
1/2 cup raisins
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cumin
Instructions
Combine all the ingredients in a heavy nonaluminum sauce pan. Bring slowly to a boil then reduce the heat and simmer for about 10 minutes, or until the 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.
Yield:
2-1/2 cups
Category
Course
Source
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Reader Comments
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Rhubarb Chutney
Would I be able to preserve this? It sounds delicious
preserving rhubarb chutney
Hi, Derek. Yes, you can preserve this chutney by processing it in a hot water bath for 15 minutes.
Recipes - Rhurbarb
It would be very helpful if you had a print version of these great recipes!
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Glad you enjoy the recipe. There is a print icon at the top of the page. (See green icon.) Hope that helps!