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.


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


  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.



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