Rhubarb Chutney

Rhubarb Chutney Recipe | Don't you love that rhubarb can be sweet or savory? Rhubarb can be diced and added to muffins and breads, cooked into a jam, braised with chicken or meat stews, simmered into syrups or made into chutney.

Rhubarb Chutney is a blend spices, fruit and vinegar. Serve this tangy, spicy condiment with grilled meat, fish and poultry or with cheese.




  1. Combine all ingredients in a heavy-bottom 4-quart saucepan. Over medium-high heat, bring ingredients to a boil. Reduce heat to a low, simmer until chutney thickens, about 20 minutes, stirring frequently. Cool. Remove cinnamon stick.


A chutney is best when the ingredients have texture, so don’t chop the ingredients too small.


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