Rhubarb Chutney Recipe

Jeremy Keith/Wikimedia CC 2.0
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 pints (64 servings)
Nutritional Guidelines (per serving)
24 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 2 pints (64 servings)
Amount per serving
Calories 24
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 15mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet and tart, use this rhubarb chutney as a with meats and poultry.


  • 2 pounds fresh rhubarb, chopped
  • 2 cups chopped onion
  • 1-1/2 cups sugar (brown)
  • 1 cup cider vinegar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons salt

Steps to Make It

  1. Combine rhubarb, onion, brown sugar, cinnamon, ginger, cloves, and salt in a large heavy saucepan. Cook until thickened, stirring often (about 30 minutes).

  2. Pack into hot sterilized jars and cover with canning lids.

  3. Set aside to seal.

Source: by Louise Stoltzfus (Good Books). Reprinted with permission.

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