This one is for my fellow rhubarb lovers! This rhubarb chutney is tangy and savory and good on everything - especially cheese. It is such an easy recipe and a fun, unexpected way to use up that unique springtime vegetable we all get a little obsessed with each year.
Recipe Background and Details
I love to serve this rhubarb chutney with cheese like I did on my Springtime Charcuterie Board. Rhubarb chutney is tart and savory and pairs so nicely with creamy cheeses. It is also very good with grilled meats or on sandwiches. It is unmistakably savory - like this is not the sauce to top your yogurt or pancakes with.
I love rhubarb and as I've written before it reminds me of my dear granny who I miss so much. She loved it, grew it without trying, and baked with it every spring. Every time I see rhubarb I think of her. I had started some rhubarb plants a couple years ago and they didn't take but I do plan to plant more this season.
If you love rhubarb as much as I do, check out my other rhubarb recipes including pickled rhubarb, rhubarb curd, rhubarb galette, sour cream rhubarb muffins, and rhubarb elderflower refresher cocktail.
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Ingredients
You'll just need a handful of ingredients and hardly any work to make this flavorful condiment. See the substitutions and variations heading below for some ingredient options.
- rhubarb - the color doesn't matter much as it will lose all that beautiful red as it cooks. So if you can only find green stalks, they are perfectly fine to use for this.
- onion - a classic chutney ingredient that makes this unmistakably savory.
- dates - dried fruit is also a classic in chutney and I chose dates for more of a neutral flavor.
- apple cider vinegar - the vinegar is key to chutney. It preserves the mixture but also adds a pleasant tanginess. It will smell very strong while cooking but it won't taste strongly of vinegar when it's done - I promise!
- sugar - to balance the tanginess of both the rhubarb and the vinegar
- ginger - I use fresh but dried can be used as well
- lemon zest and juice - for some brightness
- vanilla bean - totally optional but I think vanilla can be sweet or savory and it pairs really well with rhubarb.
- mustard seeds, chili flakes, salt, bay leaf - to flavor and season the chutney
See recipe card for quantities.
Instructions
It is as easy as dumping everything in a pot and letting it bubble away - giving it a good stir every so often - until it thickens. This process takes about an hour.
Combine all ingredients in a saucepan and place over medium heat.
cook, stirring often, for about an hour or until you have a thick sauce-like consistency.
Substitutions and Variations
The ingredients in a chutney can really be played around with so feel free to experiment. Here are some ideas:
Dried fruit: In place of dates use any dried fruit you want such as raisins, currants, cranberries, figs
Vinegar: Use any vinegar you like except maybe balsamic. I think that might be too strong and take over all of the other flavors.
Flavorings: I used my favorite sort of pickling spices but feel free to use your favorite. Star anise, fennel seed, cinnamon, cloves, white or black pepper, coriander seed, cardamom, curry powder, garlic, orange zest and juice - the list goes on. If you use whole spices be sure to pluck them out before serving or warn your guests.
Onion: The onion is pretty essential, but if you are allergic or totally opposed I imagine you could use chopped fennel bulb or even celery but they would add their distinct flavor.
Sugar: Use honey or maple syrup if you prefer a natural sweetener. They will add more liquid and require more time to reduce.
Can I make Rhubarb Chutney with Frozen Rhubarb?
Yes! It will all cook down to mush anyway, so whether you use fresh or frozen does not matter at all. The frozen rhubarb will likely give off more liquid so just plan to reduce the chutney a bit longer if you use frozen.
Storage
Chutney will keep in a sealed jar in the refrigerator for up to 2 months. If you notice mold or signs of spoilage, discard the chutney.
Can I can this rhubarb chutney recipe?
I have not tested this recipe for canning. I will update the recipe post if I do. The high acidity of the recipe would make me comfortable with water bath canning and I may try that in the future, but I cannot recommend it since I have not tested it myself.
FAQ
Rhubarb will keep in the refrigerator for up to three weeks if stored properly. It can be used in many sweet or savory recipes such as pies, baked goods, sauces, chutneys, and even in cocktails.
Only the rhubarb stalks are edible. The leaves should be removed and discarded carefully as they can be toxic to humans and animals.
If you plan to keep chutney longer than 2 months, yes you will need to find and make a recipe that has been tested for home canning. Otherwise, the chutney needs to be refrigerated and consumed within 2 months.
Related - appetizer recipes
- Sourdough Cheese Crackers
- Fall Cheese and Charcuterie Board
- Pickled Rhubarb
- Springtime Charcuterie Board
Pairing - dinner recipes
- Sourdough Discard Pizza Crust
- Classic Meatballs with Quick Marinara Sauce
- Minestrone with Sausage, White Beans, and Kale
- Dry Brined Spatchcocked Turkey
Rhubarb Chutney Recipe
This one is for my fellow rhubarb lovers! This rhubarb chutney is tangy and savory and good on everything - especially cheese. It is such an easy recipe and a fun, unexpected way to use up that unique springtime vegetable we all get a little obsessed with each year.
- Total Time: 70 minutes
- Yield: 1 pint
Ingredients
1 lb chopped rhubarb (453 grams)
1 large onion, chopped (about 280 grams)
1 cup sugar (about 200 grams)
½ cup chopped dates (about 85 grams)
1 cup apple cider vinegar (about 240 grams)
1 tablespoon chopped ginger
zest and juice of one fresh lemon
1 teaspoon crushed red pepper flakes
1 tablespoon yellow mustard seeds
1 dried bay leaf
1 teaspoon kosher salt
1 vanilla bean, split lengthwise
Instructions
Place all ingredients in a pot and place over high heat. Bring to a boil, reduce to simmer, and cook for about an hour stirring often until mixture is very thick. Transfer to jar and store covered in refrigerator for up to two months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: appetizer
- Method: stovetop
- Cuisine: American
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