Rhubarb Chutney

This sweet and savoury chutney is a great way to use up your backyard rhubarb. It is delicious paired with barbecued meats, poultry and roasts or as an appetizer on top of baked brie.

Yield: Makes about 3 pints

Rhubarb Chutney


  • 8 cups roughly chopped rhubarb
  • 2 cups packed golden brown sugar
  • 1 cup chopped onion
  • 1 cup seedless raisins or currants
  • 1/2 cup apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger


  1. Add all ingredients to a non-reactive Dutch oven.
  2. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until thickened, about 25 minutes.
  3. Ladle into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If needed, add additional chutney to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 25 minutes.
Nutritional analysis per tbsp:


25 calories, 0 g fat, 0.2 g protein, 6.3 g carbohydrate, 0.3 g fibre, 26 mg sodium