Rhubarb Chutney

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/20/2020

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
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Ingredients (8)

  • 2/3 cup apple cider vinegar
  • 1 1/2 cup packed light brown sugar
  • 8 cup 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

Directions

  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.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!