Wednesday, May 13, 2009

Rhubarb Chutney

Our lot here at the Lowe residence is pretty small and I already have it overflowing with plants, which means there is not much room for vegetables(lucky for me my parents have a huge garden). One vegetable I did make room for was rhubarb, however. I absolutely love rhubarb. I have a great rhubarb muffin recipe that I will share sometime and nothing makes a better crisp than rhubarb in my opinion. I also love to eat it just slightly sweetened like applesauce. Just this week I was looking at my rhubarb plant and thinking I better make something with those beautiful red stalks when a few minutes later I was flipping through my latest issue of Everyday Food, and there was my answer, rhubarb chutney. It was super simple to put together and I really can't believe I had not thought about using rhubarb like this before! It was awesome on pork chops.


Makes 2 cups

  • 1 tablespoons olive oil (recipe called for 2 tablespoons)
  • 1 medium onion, finely chopped
  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1/2 cup raisins
  • 1/2 cup packed light-brown sugar
  • 1 tablespoon peeled minced fresh ginger
  • 1/2 teaspoon cinnamon (recipe called for one cinnamon stick but I did not have any)
  • 1 tablespoon red wine vinegar (recipe called for sherry vinegar again I substitued with what I had on hand)


  1. In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.
  2. Add rhubarb, raisins, sugar, ginger, and cinnamon stick(or 1/2 teaspoon cinnamon). Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. (To store, refrigerate, up to 5 days.) Serve with ham or pork.
Recipe adapted from May 2009 issue of Martha Stewart's' Everyday Food.


  1. I just saw the first of the local rhubarb at the farmers market. A rhubarb chutney sounds good!

  2. I realize this is a very old post (relatively) but is it can-able?

  3. I don't see any reason why the chutney could not be canned.


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