Rhubarb Chutney

rhubarb chutney
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 5 1/2 cups
  • Prep: 5 mins
  • Cook: 10 mins

This mellow chutney is perfect on top of softened brie cheese. It's also a great mate with grilled pork.


2/3cup apple cider vinegar
1 1/2cups packed light brown sugar
8cups rhubarb, cut into ½-inch pieces
1cup golden raisins
1/4cup peeled and finely chopped fresh ginger
3 garlic cloves, minced
1/4teaspoon salt
12 black peppercorns


  1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.
  2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.
  3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.

Recipe adapted from High Altitude Rhubarb, Black Forest, CO.

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 140
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 55mg
  • Potassium 320mg
  • Carbohydrate 35g
  • Fiber 2g
  • Sugars 30g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 4%