Rhubarb Chutney

Rhubarb Chutney

1 Review
From: EatingWell Magazine, Spring 2004

This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 cups diced rhubarb
  • 3/4 cup diced red apple
  • 1/2 cup dried cranberries, or cherries
  • 1/4 cup finely chopped red onion
  • 1/4 cup water
  • 1/4 cup honey
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons red-wine vinegar
  • 1/4 teaspoon crushed red pepper, plus more to taste

Preparation

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  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.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 35 calories; 0 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 8 g sugars; 29 IU vitamin A; 2 mg vitamin C; 14 mg calcium; 0 mg iron; 1 mg sodium; 56 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/3 fruit, 1/3 other carbohydrate

Reviews 1

May 22, 2012
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By: EatingWell User
Tasty and versitile We loved this chutney. It was easy to make and flavorful on the meat. We also discovered it complimented sharp cheddar cheese very well and worked well in a peanut butter sandwich.