Rhubarb Chutney

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Rhubarb Chutney – This tangy condiment is delicious on top of grilled meat, crusty bread or over roast chicken.

A white bowl of rhubarb chutney with a spoon

Once upon a time I thought that this was Celery. Red Celery.

Rhubarb stalks on a wooden surface

Then the Food Network told me that it had its own name; Rhubarb.

When you grow up in a household that serves Macedonian food 100% of the time, you kinda don’t find out about these other foods until you start driving. Or start watching the Food Network. We didn’t have The Cooking Channel back then.

Random: My cousin, Gerry, and I watched the Food Network once for 12 hours straight. Once we finished with that, we started watching The Godfather – I, II, and III.

Where was I going with this?

Oh right. The Red Celery. Sounds like a movie title. 🙂

Usually by this time of year rhubarb is everywhere. But this year, for whatever reason, it came a bit late in this part of the country. I was on the hunt for rhubarb for three weeks. I went to three different farmer’s stands and none of them had it. For the love of food, all I wanted was just a few stalks of rhubarb!

Sliced rhubarb on a wooden cutting board

Finally last week there it was in a big brown box, sitting there lookin’ all red and pretty. The owner of the stand gave me a discount on it because he remembered me from the other times that I came to see him for this veggie. 🙂 or fruit. (scratching head) Which one is it?

Rhubarb Chutney

8 8 8
WW Freestyle: 8
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Rhubarb Chutney - This tangy condiment is delicious on top of grilled meat, crusty bread or over roast chicken.
Course: Sides
Cuisine: American
Servings: 4
Calories: 204


  • 2 tablespoons olive oil
  • 1 onion , chopped
  • 1 pound rhubarb , cut into 1/2-inch pieces
  • 1/2 cup raisins
  • 1/4 cup packed light-brown sugar
  • 1/8 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 tablespoon red wine vinegar


  • Heat oil over medium heat.
  • Add onion and cook until softened; 5 minutes.
  • Mix in the rhubarb, raisins, sugar, ginger, and cinnamon.
  • Cook over medium heat, stirring occasionally for about 6 minutes, or until rhubarb begins to break down.
  • Stir in the vinegar and remove from heat.
  • Serve it with some pork! YUM!


WW Freestyle SmartPoints: 8 
Nutrition Facts
Rhubarb Chutney
Amount Per Serving
Calories 204 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 15mg1%
Potassium 534mg15%
Carbohydrates 35g12%
Fiber 4g16%
Sugar 15g17%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 12mg15%
Calcium 125mg13%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Rhubarb cooking in a skillet with a wooden spoon


A white bowl of rhubarb chutney with a spoon


40 Responses
  1. kateiscooking

    Great recipe Kate! May have to make it tomorrow – even though we’re having pulled pork with bbq sauce… Red celery. As soon as Connie finishes listening to Car Talk I’m going to share the funny 🙂

  2. Lora @cakeduchess

    This chutney looks fantastic. I also have not had good luck in finding any rhubarb. This week I will look some more. Love The Godfather movies and I’ve also watched them back to back (before the kids):)

  3. Priscilla - She's Cookin'

    Red celery, lol! I’ve mostly had rhubarb in pies, but I can imagine that this chutney was the perfect accompaniment to your pork tenderloin and would pack a flavor punch to about anything! Great job 🙂

  4. Lisa {AuthenticSuburbanGourmet}

    I was looking forward to this post! I am in love with chutney and now one with rhubarb – perfect! Enjoy the long holiday weekend.

  5. briarrose

    Ehehehe…I totally thought it was a nicely colored celery back in the day. 😉

    Beautiful chutney….my mouth waters a bit. 😉

  6. Magic of Spice

    Always reminds me of red celery too, rainbow chard as well 🙂 Love this recipe and I have been seeing these babies at our markets…funny with the fruit or vegetable, in the US it is classified as a fruit but elsewhere I think a vegetable? Well these pretty babies get around anyway 🙂

  7. Biren @ Roti n Rice

    It does look like red celery! I am also new to rhubarb and have only cooked it once. This chutney sounds perfect with pork.

  8. Kim - Liv Life

    I used to think that people only ate rhubarb because they had to… then I tried it, for real and gave it a good chance, and it was darn good! I just don’t think that I’d had it prepared well before. I haven’t taken the plunge and made anything myself yet, but I think this is my year!!

  9. Firefly

    Hahahhaha it was the same for me, we had 100% Serbian food until we came here and than we decide to try something else 🙂
    I love this recipe 🙂 looks so yummy! Thanks for sharing Kate 🙂

  10. Sommer@ASpicyPerspective

    I bet this is good on just about EVerythiNG! I love rhubarb and wish it’s season lasted longer.

  11. Celia

    Yum! Wish I’d come across this a couple of hours earlier; I just made a rhubarb dressing, and am sure this chutney would also have been super spectacular with the chicken I grilled! Yay for Red Celery season!

  12. Cheryl and Adam @ pictureperfectmeals.com

    Looks like celery to me, too! Easy mistake to make right? We’ve had Rhubarb Pie, Apple Rhubarb Pie but never Rhubarb Chutney. I’ll bet this is absolutely delicious….

  13. Nami @ Just One Cookbook

    Haha you are funny about red celery, but that was once upon a time. In my case it’s VERY recent. LOL. You are right – I grew up with Japanese food and even I came here I only cook Japanese food (except for few western food). Until I started blogging and rhubarb in season, I really didn’t know it wasn’t red celery. Your chutney looks amazing. I only wish I know what it tastes like. I believe you, it looks great with the pork…. YUM!

  14. Lindsey@Lindselicious

    Aaah everyone is making things with rhubarb and I have never tried it. I think I am getting food envy since all these dishes sound so yummy.

  15. Lori

    I completely get sucked into Food Network all the time, sometimes even if I don’t like a show, I leave it on….crazy! The chutney looks wonderful, now I have something to do with my extra rhubarb!

  16. Melissa@EyesBigger

    Arrrrgh… Kate!!! I have been wanting to try a rhubarb chutney all spring and finally gave up looking for a recipe. This morning, I cooked up the last of my rhubarb with some blueberries and strawberries to mix with yogurt and ice cream or put in smoothies. I wish I had seen this before I did that. I would have given it a try. hmmmph. I will have to remember this for next spring.

  17. Adriana

    I’m dreading the June FFwD recipe that calls for rhubarb because I’ve never seen it here in Puerto Rico. Between your chutney and all those strawberry/rhubarb pie recipes I’m super curious.

  18. torviewtoronto

    yummy looking chutney we make a different chutney with rhubarb can’t wait for it so I can make some hope it will be in season soon

  19. Hester Casey - Alchemy

    This is a lovely recipe. I normally put my supply of rhubarb into cake or crumble but I shall save some to try this out.

  20. Nicole@HeatOvenTo350

    My neighbor just gave me some beautiful rhubarb stalks from her garden. That’s when you know you have a good neighbor. This looks like a great use for them!

  21. Mina @ Angellove's Cooking

    I’ve never cooked rhubarb, but your chutney looks really delicious and I do love to try new recipes :). Thanks for sharing that, Kate!!!

  22. Junia @ Mis Pensamientos

    ahhh i love this rhubarb idea!!! and the deep red color will dress up any dish beautifully. i have to go buy some now :).

  23. Claudie

    That chutney looks wonderful!
    I absolutely understand you about the “other” foods. It was the same for me. Then, one day I got a CSA subscription and started getting all those “weird” veggies. The first time I saw kale, I had to google to figure out what it was… now I cook all the time with it. It just seems so strange when I go back home, and they wonder what I’m talking about 🙂

  24. Fresh and Foodie

    I love this recipe! My husband loves rhubarb, and since it’s only around for a short period of time, I always end up making desserts with it. I love the idea of making something more on the savory side. Great idea!

  25. Megan @ pipandebby

    Mmmm, serving this with pork would be so delicious! I love the addition of raisins, what a perfect touch. Also, the marathon tv day? Awesome!

  26. Parsley Sage

    So so good. I’ve been looking for a way to pop my rhubarb cooking cherry…something easy and yummy. I’m thinking you’ve just sorted me 🙂 Thanks for sharing!

  27. Kristy

    Yay! I was hoping you’d post this one. I can’t wait to give it a try. 🙂 It looks delicious. Now I just need to find my local farmer’s market.

  28. Charlie

    It does look a little like celery but I never noticed ;). My grandmother had rhubarb in her garden and I ate tons when I was a kid! Didn’t see any here yet either. Your chutney sounds really good, anything with rhubarb sounds good :P.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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