Rhubarb Chutney

Originally posted by Jess – June 25, 2015

imageLooking for something tasty to do with your rhubarb but getting a little overloaded with dessert options?  If not, check out these Sour Cream Rhubarb Squares from a post back during the cold winter months (rhubarb freezes nicely).  If you are looking for a dessert alternative for your rhubarb, why not try this chutney?  It is adapted from an old version of a Williams-Sonoma cookbook called “Spring”.


Start with 6 tablespoons of red wine vinegar, a dash of ground cloves, a more generous dash of ground ginger (I substituted about 3 gratings of a large piece of ginger that lives in my freezer), and 1/4 cup of raisins (golden preferred but regular are just fine, too).  Bring the mixture to a boil in a small saucepan, then reduce to a simmer for about five minutes before adding in a generous 1/2 pound of rhubarb, trimmed and cut into 1-inch pieces.  


Cook for about another 20 minutes, or until the rhubarb softens and the liquid is almost evaporated.  


Cool and serve.  It will be most pungent if served the same day, but I’m going to let the flavors mingle for a spell before serving.  Stay tuned!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.