Rhubarb Chutney


  • 1 large red onion, finely chopped
  • 1 Tbspn fresh ginger, peeled and finely chopped
  • 1 Tspn ground cinnamon
  • 2 Tspns grated orange zest
  • 1/2 cup sherry vinegar
  • 1 cup brown sugar
  • 1 Tspn sea salt
  • 2/3 cup raisins
  • 1 1/2 pounds rhubarb stalks, trimmed and chopped


Combine onion, ginger, cinnamon, salt, orange zest, vinegar, brown sugar and raisins in a medium saucepan. Bring to a boil, reduce heat and cook for 10 minutes, until sugar is dissolved and onion is soft. Add rhubarb, reduce heat and cover. Simmer 10 minutes, stirring frequently, until the rhubarb is tender and the chutney coats the back of a spoon. Take care not to overcook or the rhubarb will be mushy. Serve warm or at room temperature. Chutney can be chilled for up to three days in a sealed jar in the refrigerator. Makes about one quart.

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