You are here: Home » Recipes » Rhubarb Chutney Rhubarb Chutney Recipe by High Altitude RhubarbKitchen Tested Yield 5 1/2 cups Prep 5 mins Cook 10 mins Make rhubarb's tart flavor available all year with this simple relish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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 vinegar1 1/2 cups packed light brown sugar8 cups rhubarb, cut into ½-inch pieces1 cup golden raisins1/4 cup peeled and finely chopped fresh ginger3 garlic cloves, minced1/4 teaspoon salt12 black peppercorns Instructions Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes. 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.