Recipe Image

Rhubarb Chutney

  • 10 m
  • 35 m
EatingWell Test Kitchen
“This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.”


    • 2 cups diced rhubarb
    • ¾ cup diced red apple
    • ½ cup dried cranberries, or cherries
    • ¼ cup finely chopped red onion
    • ¼ cup water
    • ¼ cup honey
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons red-wine vinegar
    • ¼ teaspoon crushed red pepper, plus more to taste


  • 1 Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.
  • Make Ahead Tip: The chutney will keep, in an airtight container, in the refrigerator for up to 1 week.
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