Rhubarb Chutney

Rhubarb season is officially here! This means I’ll be making strawberry rhubarb pie, rhubarb crumble, and a big batch of my new favorite recipe, rhubarb chutney. If you’re like me, and you find yourself in a situation where you need to use your rhubarb quick while it’s still fresh, this recipe for rhubarb chutney is particularly good. The best part? Jars of rhubarb chutney can be processed in a water bath for 10-15 minutes and stored at room temperature, making this an ideal gift for housewarming parties and ‘thinking of you’ occasions.

Rhubarb chutney is delicious on crackers with a little chèvre, and makes a nice accompaniment when served with chicken, turkey or pork. I even enjoy it over a slice of toasted bread with butter.

Rhubarb Chutney
from Food in Jars

• 4 cups sliced rhubarb
• 3 cups sliced onion
• 1 cups raisins
• 3 1/2 cups light brown sugar
• 2 cups apple cider vinegar
• 1 tablespoons salt
• 1 teaspoons cinnamon
• 1 teaspoons ginger
• 1/2 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper

Combine all ingredients in a heavy enamel-lined dutch oven. Bring to a boil and simmer gently for 45-60 minutes with the lid off, stirring frequently. Pour into sterilized pint jars, cover with sterile lids and bands, and process in a hot water bath for 10-15 minutes. Remove and set on a towel-lined countertop until jars have cooled to room temperature. Remove bands and check seals. Store in a cool dark place until ready to use. Once opened, store in the refrigerator.

Makes 3 pints.

To package my jars, I used red tags and labels in the style Waterfront Park.

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Lindsay (114 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.