Rhubarb Chutney Recipe

Photo Credit
Sam Jones/Quinn Brein
The Editors
2-1/2 cups
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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.

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

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 Almanac Chefs

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