Spiced Rhubarb Chutney

Another first: rhubarb! But we wanted to test the limits of the RSVP Cut 'N Chunks--it worked, and this recipe is delicious!

Servings: 4

3/4 Cup Sugar
1/3 Cup Cider Vinegar
1 1/2 Tablespoons Minced Fresh Ginger
1 Tablespoon Chopped Garlic
1 Teaspoon Cumin
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Red Pepper Flakes
4 Cups Rhubarb, halved and cut into 1/2" slices (about 1 1/2 pounds)
1/2 Cup Red Onion, chopped, (generous)
1/3 Cup Dried Tart Cherries, or golden raisins (about 2 ounces)


  • Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves.
  • Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes.
  • Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)


Per Serving: 229 Calories; 1g Fat (2.3% calories from fat); 2g Protein; 58g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat; 2 1/2 Other Carbohydrates.

This chutney works well as an accompaniment to pork, chicken, duck or lamb. Here we served it with a pork tenderloin that was rubbed with a mixture of equal parts of cumin, chipotle powder, powdered ginger and kosher salt and then cooked sous-vide at 134°F for 90 minutes and then finished on the grill.

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