Food & Cooking Recipes Quick & Easy Recipes Homemade Rhubarb Chutney 3.0 (49) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Yield: 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. Ingredients 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 Directions In a saucepan, heat oil over medium. Add onion and cook until softened, 5 to 6 minutes. 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. Rate it Print