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.
Keyword rhubarb recipe
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Em Beitel
3tbspapple cider vinegar
½orange juice and zest
2tbspraisinsor dried tart cherries
¼cuponionor 1 shallot
Cut the rhubarb into approx ⅓-1/2 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.
RECIPE TIP: This recipe makes a little over ¾ cup of chutney - you can easily make a larger quantity by increasing everything, but the cook time may be longer to get it to thicken.