Rhubarb Chutney

Rhubarb's tart quality it a natural for chutney. Accordingly, we've come up with a simple rhubarb chutney recipe.
By G. Hayes
March/April 1989
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if you like rhubarb chutney whip of a big batch, but we wouldn't recommend eating it like soup.
PHOTO: S.E. SHOOTING/FOTOLIA


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Sweet, hot, spicy, mild — of all the condiments yet devised, chutney has to be one of the most flexible. This recipe for rhubarb chutney is on the sweeter side. You can use it as part of a dessert, as part of an appetizer, or as a complement to assorted meats; pork is said to be an especially good match.

6 cups diced rhubarb
2 cups sugar
1 1/2 cups raisins
1/2 cup chopped onion
1/2 cup vinegar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon allspice
1/2 cup chopped walnuts

Put all ingredients except walnuts in a heavy-bottomed saucepan, and heat to a boil. Reduce heat to simmer, and cook, stirring frequently, for about 30 minutes or until thickened. Cool, then stir in walnuts. Store in a covered container in the refrigerator, where it will keep for at least a month.


For more rhubarb recipes see All About Rhubarb Plants








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