Rhubarb Chutney

A stack of freshly cut rhubarb

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 with meats and poultry.


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