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rhubarb chutney

Rhubarb Chutney

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.
Course Condiment
Cuisine American
Keyword rhubarb recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Calories 350kcal
Author Em Beitel


  • 1 ½ cups rhubarb
  • ¼ cup sugar
  • 3 tbsp apple cider vinegar
  • ½ orange juice and zest
  • 2 tbsp raisins or dried tart cherries
  • ¼ cup onion or 1 shallot
  • 1 tsp fresh ginger
  • ¼ tsp cinnamon
  • ¼ tsp allspice


  • 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.


Calories: 350kcal | Carbohydrates: 87g | Protein: 2g | Sodium: 20mg | Potassium: 832mg | Fiber: 6g | Sugar: 53g | Vitamin A: 185IU | Vitamin C: 19.2mg | Calcium: 157mg | Iron: 1.2mg