Rhubarb Chuteny

Rhubarb Chutney

  • Yield 2 cups, Prep time 5 mins Total Time 20 Mins

  • 1/2 cup sugar

  • 1/4 cup apple cider vinegar

  • 2 cloves garlic, minced

  • 1 tsp dried ginger

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground allspice

  • 1 tsp ground cumin

  • 4 cups fresh rhubarb, sliced thin

  • 1/2 cup dried cherries

  • Pinch of salt


For this chutney, slice the rhubarb into fairly thin slices. You’ll need 4-5 stalks of it to get to 4 cups of sliced rhubarb.

Start the rhubarb by adding the vinegar, sugar, and spices to a medium pot. Basically just heat these together and get the sugar dissolved before adding the rhubarb and stuff.

Once the mixture is simmering, add in the rhubarb and dried cherries. I just love the color on this. Your house will start smelling good right about now.

Cover this and let it simmer of medium-low heat for about 10 minutes until the rhubarb starts to break down. Stir it occasionally and remove it from the heat before the rhubarb turns completely to mush. There should be some chunks in it still.

At this point, season the chutney with a pinch of salt and it’s ready to go! You can serve it warm or let it cool and store it in the fridge and serve it any time.

But basically: PORK. It’s made for grilled or pan-seared pork!

A perfect savory use for in-season rhubarb. Sweet and tangy and perfect over any grilled meat. Make some this summer!