Rhubarb Chutney

This tangy condiment is delicious on top of sharp cheese on crusty bread. It’s also great over roast chicken and pork, which benefit from the sour fruitiness.

Rhubarb Chutney

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon extra-virgin olive oil

  • 1

    small onion, finely chopped

  • 2

    garlic cloves, minced

  • 1

    tablespoon finely grated peeled fresh ginger (from one 1-inch piece)

  • Coarse salt

  • cup dry white wine, such as Sauvignon Blanc

  • cup golden raisins, coarsely chopped

  • ½

    cup sugar

  • 12

    ounces rhubarb, trimmed and cut crosswise ¼ inch thick

  • Cook’s Note

  • Sample the finished chutney, and adjust the flavor. If it’s too tart, add sugar. If it’s too sweet, add a little white-wine vinegar.


1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil. 2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely


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