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Rhubarb Chutney

Springtime means rhubarb is in abundance this time of year in many parts of the country. Think outside the pie pan and give rhubarb a try in this savory recipe. It makes a tart, flavorful sauce for pork or meatballs!


4 cups fresh rhubarb, diced • 1 medium red onion, chopped • 1/2 cup golden raisins or dried cherries • 1/2 cup sugar • 1/4 cup cider vinegar • 1/4 teaspoon ground ginger • 1 tablespoon ground garlic • 1 teaspoon cumin • 1/4 teaspoon ground cloves • 1/4 teaspoon ground cinnamon • 1/4 teaspoon crushed red pepper flakes

Directions In heavy saucepan, combine sugar, cider vinegar and seasonings over low heat. Bring to a simmer, stirring to dissolve sugar. Add fresh rhubarb, red onion and golden raisins or cherries, increasing heat to medium-high. Cook until fruit becomes tender and mixture thickens slightly (about five minutes). Serve at room temperature alongside pork chops, pork tenderloin roast, pork loins or meatballs.

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