Rhubarb Chutney

Rhubarb Chutney

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

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

15 min Prep: 5 min Cook: 10 min

Ingredients (8)

  • ⅔ cup Apple Cider Vinegar
  • 1½ cup Light Brown Sugar
  • 8 cup Chopped Rhubarb Stalk
  • 1 cup Golden Raisins
  • ¼ cup Chopped Fresh Ginger
  • 3 Garlic Cloves
  • ¼ tsp Salt
  • 12 Black Peppercorn


  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.