I love rhubarb for so many reasons! This is now my 4th article on rhubarb (and counting) and I think it’s because it is one of the first to arrive in my northern garden that I give so much attention to it! We’re just all so excited to have fresh fruits and veggies to play with again- so here’s a newer favorite way that I’ve found to preserve rhubarb— in rhubarb chutney!

Find more information on Growing Great Rhubarb HERE.

Eating this with grilled pork chops or a spring charcuterie board helps this rhubarb chutney shine. Paired with the goat cheese, crackers and cured meats- along with the first spring greens salad = spring in a meal. But the flavors are also deep enough to work well all summer and into fall.

Another reason I love this chutney recipe, while not for canning, it can last in your refrigerator for months.
*PS- it also makes a great base for salad dressings*

Rhubarb Chutney Recipe

Ingredients:

  • 4 cups copped rhubarb (3 cups)
  • 2 cups chopped onion
  • 1 cup golden raisins
  • 2 cups brown sugar 
  • 2 cups apple cider vinegar
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon salt
  • 1 teaspoon cinnamon
  • ½  teaspoon ground cloves
  • Dash of cumin
  • Dash of cayenne or red pepper flakes pepper *if you like a lil spice

Directions:

Combine all ingredients except 1 cup of the chopped rhubarb in a non-reactive pot- steer clear of your cast iron here too, as the acidity of the vinegar can mess with it.

Bring to a low simmer for 20 minutes, then mix in the final cup of chopped rhubarb and cook 5 more minutes. This let’s some of the rhubarb hold it’s shape and you can really taste the rhubarb kick in the the sauce.

Let cool and then place into a glass jar and store in the refrigerator for up to 3 months.

*This recipe is not intended for canning.

Recipe can be made with frozen rhubarb and you can freeze this chutney.

Find my other favorite rhubarb recipes linked HERE.

Cheers to another way to preserve the flavors of Rhubarb for all summer long!

-Michelle