Rhubarb Chutney

2011 Jul/Aug

Chutney isn’t just for mangos – it’s also a great way to preserve large batches of rhubarb, and delicious served with grilled or roast pork or chicken, on sandwiches, even alongside curries.


  • canola or olive oil, for cooking
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 4-5 stalks rhubarb
  • 1 small apple, chopped
  • 1/4 c. golden raisins
  • 1 T. grated or minced fresh ginger
  • 3/4 c. sugar (white or brown)
  • 1/3 c. red wine or cider vinegar
  • 1 cinnamon stick


Heat a drizzle of oil in a medium saucepan and cook the onion for about 5 minutes, until soft. Add the garlic and cook the mixture for another minute. Add everything else, bring the mixture to a simmer, then reduce the heat and cook it for about half an hour, until everything is nice and soft and looks like chutney. Remove the cinnamon stick and ladle the chutney into clean jars. Refrigerate it for up to a month, or freeze it for up to 6 months. Makes about 2-1/2 cups.