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Rhubarb chutney is a delicious way to use rhubarb! This EASY chutney recipe has a wonderful, warm spice flavor that makes it a tasty, versatile condiment. 
Rhubarb may see less use than other Spring produce, but once you try it, you’ll look forward to it every year. With a distinctive tart flavor and beautiful pink color, rhubarb packs a delicious punch that brightens up your plate.
What is rhubarb chutney?
Rhubarb chutney is a condiment made with rhubarb that has a fantastic balance of sweet and savory flavors. It works well with savory foods, adding a delicious burst of flavor. Unlike a jam, chutney uses a blend of vinegar and sugar to preserve the rhubarb. The vinegar also helps bring out the flavor, in a similar way to other condiments like chimichurri sauce, romesco sauce, and salsa verde. You can flavor rhubarb chutney in various ways, but a blend of warm spices and punchy ginger goes really well with it, as in this recipe.
Ingredients in Rhubarb Chutney
Rhubarb chutney uses simple, everyday ingredients:
- 1 ½ cups rhubarb
- ¼ cup sugar
- 3 tablespoon apple cider vinegar
- ½ orange juice and zest
- 2 tablespoon raisins or dried tart cherries
- ¼ cup onion or 1 shallot
- 1 teaspoon fresh ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
How to make Rhubarb Chutney
Rhubarb chutney is made in just five simple steps:
- Cut the rhubarb into approximately â…“-1/2 inch slices.
- Finely dice the onion and mince the ginger.
- Put everything in a wide non-reactive pot and bring to a simmer.
- Simmer for around 10 minutes until the mixture thickens, stirring occasionally.
- Set aside to cool.
How to thicken Rhubarb Chutney
The main way to thicken rhubarb chutney is by boiling it so the excess liquid evaporates. How long this takes depends in part on how big a quantity you make, and on the liquid content in the rhubarb. The more you make, the longer it will take. RECIPE TIP: Whatever quantity you make, you can speed things up by using a wide pan to get as large a surface area as possible. Also, keep stirring the chutney as it simmers, as this helps the liquid to evaporate. Do this gently so you still have a few chunks of rhubarb in the finished chutney for texture.
Can rhubarb chutney be frozen?
Yes, you can freeze this homemade chutney recipe, either by putting it in a sealed container or pouring it into an ice cube tray and transferring the cubes to a freezer bag once they are frozen.
What to serve with Rhubarb Chutney
This easy chutney recipe adds a wonderful burst of flavor to lots of dishes. It goes particularly well with pork, as well as chicken and duck. Rhubarb chutney also adds a great burst of flavor to a sandwich, with meat or with cheese like cheddar. It adds a gourmet touch to grilled cheese without any effort and is a great way to top simple canapes. So get creative, and find your favorite way to use rhubarb chutney. Easy, packed with flavor and so adaptable, you’ll be using it on everything! 
Love rhubarb as much as we do? Try these Rhubarb Recipes…
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Rhubarb Chutney
Ingredients
- 1 ½ cups rhubarb
- ¼ cup sugar
- 3 tablespoon apple cider vinegar
- ½ orange juice and zest
- 2 tablespoon raisins or dried tart cherries
- ¼ cup onion or 1 shallot
- 1 teaspoon fresh ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
Instructions
- Cut the rhubarb into approx â…“-1/2 inch slices. Finely dice the onion and mince the ginger.
- Put everything in a wide non-reactive pot and bring to a simmer. Simmer for around 10 minutes until the mixture thickens, stirring occasionally (but taking care not to break up all the chunks). The liquid should not immediately close in behind the spatula when you move it through the mixture.
- Set aside to cool. Store on the refrigerator for a day or two until needed, bringing to room temperature to use.
Let us know what you think or ask a question about the recipe!