Rhubarb Chutney

By G. Hayes
Published on March 1, 1989
article image
PHOTO: S.E. SHOOTING/FOTOLIA
if you like rhubarb chutney whip of a big batch, but we wouldn't recommend eating it like soup.

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

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