This sweet chutney makes great use out of your backyard rhubarb. Serve it with roast or barbecued meats or sausages.

Yield: Makes 4 cups.



  • 1 cup granulated sugar
  • 1/2 cup raspberry vinegar or red wine vinegar
  • 2 tbsp grated fresh ginger
  • 1 1/2 tsp grated orange peel
  • 1/2 tsp ground cardamom
  • 1/4 tsp salt
  • 2 cinnamon sticks, broken
  • 4 cups chopped rhubarb
  • 3/4 cup raisins
  • 1/2 cup chopped green onions


  1. Combine sugar, vinegar, ginger, orange peel, cardamom, salt and cinnamon sticks in a nonreactive saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Stir in rhubarb, raisins and green onions; return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until rhubarb is tender but still intact. Cool to room temperature.
  2. Remove and discard cinnamon sticks. Cover and refrigerate for at least 2 hours. May be refrigerated for up to 3 days or frozen for up to 1 month.
Nutritional analysis per 2 tbsp:

42 calories, 0.1 g fat, 0.3 g protein, 10.8 g carbohydrate, 0.6 g fibre, 20 mg sodium