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Rhubarb Chutney

Makes about 1 quart
Time 25 min
Field-grown rhubarb can usually be found from late winter to early summer, peaking from April to June. Most commonly featured in pies, rhubarb can also be used in spiced chutneys to serve alongside baked ham or roasted pork loin.
Ingredients
  • 1/2 onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon Chinese five spice powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon grated orange zest
  • 1/2 cup sherry vinegar
  • 1 cup brown sugar
  • 2/3 cup raisins
  • 1 1/2 pound rhubarb, trimmed and chopped
Method

Combine onion, ginger, Chinese five spice powder, salt, orange zest, vinegar, brown sugar and raisins in a medium saucepan. 

Bring to a boil, reduce heat and cook for 10 minutes, until sugar is dissolved and onions are soft. 

Add rhubarb, reduce heat and cover. 

Simmer 10 minutes, stirring frequently, until rhubarb is tender and chutney coats the back of a spoon. Take care not to overcook or rhubarb will be mushy.

Serve warm or at room temperature. Chutney can be chilled for up to a week.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon Chinese five spice powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon grated orange zest
  • 1/2 cup sherry vinegar
  • 1 cup brown sugar
  • 2/3 cup raisins
  • 1 1/2 pound rhubarb, trimmed and chopped