Rhubarb Chutney


  • 4 cups diced rhubarb
  • 1 cup brown sugar
  • ¼ cup maple syrup
  • ½ cup red wine vinegar
  • ½ cup finely diced white onion
  • ½ cup raisins
  • 1 teaspoon fresh minced ginger
  • 1 clove of garlic minced
  • 1 cinnamon stick, broken in half
  • ½ teaspoon allspice
  • ½ teaspoon red pepper flakes
  • 1 teaspoon kosher salt



Step 1: Wash, trim and dice rhubarb, finely dice onion, grate ginger and garlic using a Microplane.


Step 2: Combine all the ingredients in a heavy bottom pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.


Step 3: This chutney can be enjoyed immediately and stored in the refrigerator for 3-4 weeks or it can be canned using proper home canning procedure.



This versatile chutney can be served with grilled or roasted poultry and pork, also a great topping for burgers. As well as an excellent condiment for cheese boards.




Bon Appetit

Jennifer Sands, Executive Sous-Chef