Recipes  
Spiced Rhubarb Chutney
Spiced Rhubarb Chutney
Open in full-screen mode

Spiced Rhubarb Chutney

Preparation
20 MIN
Cooking
25 MIN
Makes
3 cups (750 ml)
Share

Ingredients

Preparation

  1. In a pot, bring all of the ingredients to a boil while stirring. Simmer over medium-low heat for 20 minutes, stirring occasionally.
  2. 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).
  3. Delicious served with beef, pork or grilled chicken.

Note

If using frozen rhubarb, simmer the ingredients for an additional 10 minutes.

To sterilize jars of chutney, boil them in water for 15 minutes.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.