Homemade Rhubarb Chutney

Prep Time:
15 mins
Total Time:
15 mins
2 cups

This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also delicious when paired with roast chicken and pork, which benefit from its tartness.


  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 1 pound rhubarb, cut into ½-inch pieces

  • ½ cup raisins

  • ½ cup packed light-brown sugar

  • 1 tablespoon peeled minced fresh ginger

  • 1 cinnamon stick

  • 1 tablespoon sherry vinegar


  1. In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes.

  2. Add rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick and stir in vinegar. Serve with ham or pork and cornichons.

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