Rhubarb Chutney

Kitchen Tested
  • Yield 5 1/2 cups
  • Prep 5 mins
  • Cook 10 mins

Make rhubarb's tart flavor available all year with this simple relish.

rhubarb chutney
Mark Boughton Photography / styling by Teresa Blackburn

This mellow chutney is perfect on top of softened brie cheese. It's also a great mate with grilled pork.

Ingredients

2/3 cup apple cider vinegar
1 1/2 cups packed light brown sugar
8 cups rhubarb, cut into ½-inch pieces
1 cup golden raisins
1/4 cup peeled and finely chopped fresh ginger
3 garlic cloves, minced
1/4 teaspoon salt
12 black peppercorns

Instructions

  1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.
  2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.
  3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.

Recipe adapted from High Altitude Rhubarb, Black Forest, CO.

Comments

Follow

Get every new post delivered to your Inbox.

Join 182 other followers