---
title: "Rhubarb Chutney"
url: /rhubarb-chutney/
canonical_url: https://flowers-recipes.com/rhubarb-chutney/
language: en
alternates:
  pl: https://flowerek.com/chutney-z-rabarbaru/
  de: https://barbaras-kochbuch.de/rhabarber-chutney/
  en: https://flowers-recipes.com/rhubarb-chutney/
  x-default: https://flowers-recipes.com/rhubarb-chutney/
published: "2015-06-11"
last_updated: "2015-06-11"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/snacks-and-sides/
related:
  - /baked-tomatoes/
  - /fried-cauliflower/
  - /pumpkin-fritters/
  - /grilled-eggplant-with-aromatic-yogurt-sauce/
categories:
  - "Savory Dishes"
  - "Snacks & Sides"
  - Preserves
  - Vegetables
tags:
  - rhubarb
  - spring
servings: "4 jars"
time: "~ 30 minutes"
rating:
  score: 10
  best: 10
  votes: 1
comments: 1
image: https://flowers-recipes.com/images/2015/06/chutney-z-rabarbarem1-230x150.jpg
summary: "A sweet, tangy and savory rhubarb chutney with onion, ginger and raisins, perfect with meats or goat cheese."
---

# Rhubarb Chutney

A sweet, tangy and savory rhubarb chutney with onion, ginger and raisins, perfect with meats or goat cheese.

**This page in other languages:** [Polski (pl)](https://flowerek.com/chutney-z-rabarbaru.md) · [Deutsch (de)](https://barbaras-kochbuch.de/rhabarber-chutney.md)

**Published:** June 11, 2015 · **Author:** Basia · **Servings:** 4 jars · **Time:** ~ 30 minutes · **Rating:** 10/10 (1 votes)

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## Related pages

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- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Snacks & Sides](https://flowers-recipes.com/category/snacks-and-sides/)
- [Baked Tomatoes](https://flowers-recipes.com/baked-tomatoes/) — I'm so happy to share a new recipe with you today. I haven't been cooking much lately, but I've collected a few recipes 
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## Ingredients

- 1 tbsp olive oil
- 2 onions
- 2 cloves garlic
- 2 tbsp peeled and finely chopped ginger
- salt
- 2/3 cup dry white wine
- 1/3 cup raisins
- ½ cup brown sugar
- 1 kg rhubarb

## Instructions

Lately I got a craving for rhubarb in a form other than cake or dessert. I thought it would be nice to make something savory. I came across this rhubarb chutney. It's a great accompaniment to meats or cheese, like goat cheese. It's a little sweet, a little tangy, and a little savory thanks to the onion.

I changed the original recipe a bit. I used brown sugar instead of white, and half as much. For me it's perfect. The chutney didn't turn out too sweet, but nicely tart.

Rhubarb Chutney

## Instructions – Rhubarb Chutney:

Peel and finely chop the onions, press the garlic, chop the raisins, and peel the rhubarb and cut it into 1 cm pieces.

Heat the olive oil in a skillet and cook the onion with the garlic, ginger and ½ tsp salt until the onion turns translucent. Remove from the heat, add the wine and raisins, then put it back on the heat and bring to a quick boil (about 1 minute). Add the sugar and stir until it dissolves. Add half of the rhubarb and bring to a boil. Then lower the heat and cover the skillet. Simmer until the rhubarb breaks down. Next, add the remaining rhubarb, turn up the heat and cook, stirring, until the rhubarb added last starts to break down. Let cool.

Enjoy!

Additional notes:

If the chutney turns out too tart, you can add more sugar. If it's too sweet, add some wine vinegar.

[Source](http://www.marthastewart.com/348836/rhubarb-chutney)

## Comments (1)

- **judik** · 2015-06-15 12:28
  Mmm, it must taste delicious! :-)

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