Rhubarb Chutney

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Rhubarb Chutney

Rhubarb Chutney

This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.

Serves 16

Prep Time 10 min

Total Time 35 min.


  • 2 cups diced rhubarb
  • 3/4 cup diced red apple
  • 1/2 cup dried cranberries, or cherries
  • 1/4 cup finely chopped red onion
  • 1/4 cup water
  • 1/4 cup honey
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons red-wine vinegar
  • 1/4 teaspoon crushed red pepper, plus more to taste

Cooking Directions

Step 1

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.