Gingered Rhubarb Chutney

READY IN: 45mins
Recipe by Chef PotPie

Cooking Light describes this as a sharp, spicy chutney with a punch of sour-fruitiness to complement duck, lamb, pork, or any rich meat. I'm not a big fan of rhubarb myself but my hubby LOVES it, and I'll be making him this sauce this spring when my sweet SIL gives me my yearly share of stalks! This will be great on crackers and cream cheese. If you like a milder chutney, remove the seed from the jalapeno.

Top Review by Abby Girl

It is rhubarb season and I had some leftover from my garden, so I thought I would make up this chutney. It has a good blend of sweet, tartness and kick from the ginger/jalapeno. I process this chutney into 6 half pint jars and give them away as gifts. I would do this recipe again. Thanks for the contribution

Ingredients Nutrition

Directions

  1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
  2. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
  3. Will keep well in refigerator for weeks, or freeze remainder.

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