Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rhubarb Chutney 2.9 (131) 2 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Yield: Makes 1 1/2 cups This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness. Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece) Coarse salt ⅓ cup dry white wine, such as Sauvignon Blanc ⅓ cup golden raisins, coarsely chopped ½ cup sugar 12 ounces rhubarb, trimmed and cut crosswise ¼ inch thick Directions Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely. Cook's Notes Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week. Rate it Print