Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Chutney

on July 9, 2019

Today I’m sharing what is probably the last of my rhubarb recipes for the year – Rhubarb Chutney. This recipe came from a good friend of ours, and it looks like she got it from the April 2003 issue of Bon Appetit Magazine. It’s wonderful to have great friends to help see you through life’s ups and downs. You can never have enough support and help when you need it to see you through. Life has a way of making this so obvious – as my family learned all too well when I was sick. We can’t get through this life and it’s tough situations alone, and why would you want to? As John Donne wrote in his beautiful and appropriate poem, “No Man is an Island”, we all need friends (or at the very least, other people). I’m sure glad I have great ones! In additions to all that mushy stuff – sometimes they even send you wonderful recipes like this one! 🙂

Here is the recipe as I made it:

Rhubarb Chutney

Stir together in a large, heavy saucepan:

1 cup plus 2 Tablespoons sugar

1/2 cup red wine vinegar

1 1/2 cinnamon sticks

1 1/2 Tablespoons minced, fresh ginger

1 1/2 teaspoons grated orange peel

1/2 teaspoon (scant) ground cardamom

Heat until mixture boils and sugar dissolves.


4 1/2 cups coarsely chopped rhubarb

3/4 cup dried currants (I used raisins because I couldn’t find currants at my store)

4 green onions, chopped

Bring to a boil.

Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.

Cool to room temperature.

Discard cinnamon.

Cover and refrigerate until cold, at least an hour.

Bring to room temperature before serving.

Into the pot go the first 6 ingredients.

Next, in go the fruit and veggies.

After cooking, cool and then this pretty mixture goes into the frig.

I served this chutney over a pork roast with a potato salad and fruit. Yum!

This chutney is so easy to make and is so delicious . . . omg! It would also be good over ham or chicken breast. I even tried it on top of cream cheese for an appetizer. It was SO good! I spread it on crackers, and it was perfect with a glass of wine. What a great way to end my rhubarb recipes for this year. Life’s so much better with good friends. Why not call up those friends and have a dinner party using this delicious chutney with your favorite main dish, or have them come over for a glass of wine and serve this delicious chutney with cream cheese as an appetizer? You’ll get to enjoy this wonderful Rhubarb Chutney AND your wonderful friends at the same time!



2 responses to “Rhubarb Chutney

  1. Carol Hamlin says:

    This Is a delicious recipe but I never thought of eating it as an appetizer. Brilliant!!
    The blog post is a lovely testament to our friendship as well!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The New Vintage Kitchen

A Vermont innkeeper's collection of seasonal vintage recipes, reimagined for today's cooks.

Bernadine’s Corner

Recipes * Lifestyle

Convivial Supper

Recipes from the Past

Cooking Without Limits

Food Photography & Recipes

Pinch of Yum

A food blog with simple and tasty recipes.

Mrs. Twinkle

My Wonderful Little World


a collection of recipes

%d bloggers like this: