Rhubarb Chutney

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

Katerina | Diethood
Rhubarb Chutney - This tangy condiment is delicious on top of grilled meat, crusty bread or over roast chicken.
Servings : 4
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

WW Freestyle SmartPoints: 8 

Nutrition

Calories: 204 kcal | Carbohydrates: 35 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 15 mg | Potassium: 534 mg | Fiber: 4 g | Sugar: 15 g | Vitamin A: 115 IU | Vitamin C: 12 mg | Calcium: 125 mg | Iron: 0.9 mg | Net Carbs: 31 g

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.

Course: Sides
Cuisine: American
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Rhubarb cooking in a skillet with a wooden spoon

 

A white bowl of rhubarb chutney with a spoon

 

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41 comments on “Rhubarb Chutney”

  1. Avatar photo
    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 ๐Ÿ™‚

  2. Avatar photo
    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. Avatar photo
    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 ๐Ÿ™‚

  4. Avatar photo
    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. Ehehehe…I totally thought it was a nicely colored celery back in the day. ๐Ÿ˜‰

    Beautiful chutney….my mouth waters a bit. ๐Ÿ˜‰

  6. Avatar photo
    Magic of Spice

    Always reminds me of red celery too, rainbow chard as well ๐Ÿ™‚ 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 ๐Ÿ™‚

  7. Avatar photo
    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.

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