Rhubarb Chutney Recipe

Recipe for Rhubarb Chutney Recipe
Sam Jones/Quinn Brein


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


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.


2-1/2 cups

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Rhubarb Chutney

Would I be able to preserve this? It sounds delicious

preserving rhubarb chutney

The Editors's picture

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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The Editors's picture

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