Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Whole Rhubarb Chutney Be the first to rate & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 cups Serve chutney as a condiment for pates or roast meats such as pork. Ingredients ½ red onion, cut into ¼-inch-thick rounds ¼ cup golden raisins 1 teaspoon freshly grated ginger Zest of 1 orange ½ cup white wine ¼ cup white-wine vinegar 1 cup packed light-brown sugar 1 pound trimmed rhubarb, cut into 6-inch lengths 2 celery, cut into 6-inch lengths Directions Combine onion, raisins, ginger, orange zest, wine, vinegar, and brown sugar in a saucepan; bring to a simmer over medium heat. Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but not falling apart, about 5 minutes. Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. Cook's Notes Chutney will last several days refrigerated in an airtight container. Rate it Print