Total Time
Prep 5 mins
Cook 10 mins

This chutney is fabulous served with pork chops or tenderloin if you are entertaining,it originally came from Bon appetit magazine.

Ingredients Nutrition


  1. Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,.
  2. Serve warm with pork, chicken or salmon.


Most Helpful

This chutney just blew me is going immediately into my "Best of the Best" cookbook. For dietary reasons I substituted 6 Tbsp of Splenda Brown Sugar blend for the regular sugar, and I used 1/2 tsp ground cinnamon instead of the cinnamon stick. Also I did not have any currants, so used dried cherries. This was beyond tasty with pork and chicken...I even think it would be great with yogurt!

Sweet Baboo October 25, 2009

Very good. Used rasins instead of currants. Good on burgers.

Chef Big Jay July 04, 2006

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