Rhubarb Chutney
This easy rhubarb chutney is the best way to use fresh spring rhubarb! It’s sweet, salty, and tangy, with warm spice. Serve it with grilled meats, slather it over crusty bread, and more.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 pound rhubarb cut into 1/2-inch pieces
- ½ cup raisins
- ¼ cup packed light brown sugar
- ⅛ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 tablespoon red wine vinegar
Instructions
- Sauté. Heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Add the rhubarb. Mix in the rhubarb, raisins, sugar, ginger, and cinnamon.
- Cook. Cook over medium heat, stirring occasionally, for about 6 minutes, or until rhubarb begins to break down.
- Make it tangy. Stir in the vinegar and remove from the heat to store or serve.
Nutrition
Calories: 204kcal | Carbohydrates: 35g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 534mg | Fiber: 4g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 12mg | Calcium: 125mg | Iron: 0.9mg
