- In a pot, bring all of the ingredients to a boil while stirring. Simmer over medium-low heat for 20 minutes, stirring occasionally.
- Transfer to airtight containers. Let cool, then refrigerate. The rhubarb chutney will keep for 1 month in the refrigerator. You can also store the chutney in sterilized jars for 1 year at room temperature (see note).
- Delicious served with beef, pork or grilled chicken.
If using frozen rhubarb, simmer the ingredients for an additional 10 minutes.
To sterilize jars of chutney, boil them in water for 15 minutes.