Spiced Rhubarb Chutney

Name: Spiced Rhubarb Chutney
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 cups (750 ml)
Ingredients: 4 cups (520 g) fresh or frozen rhubarb, diced (see note); 2 cups (420 g) sugar; ½ cup (125 ml) white vinegar; ¼ tsp ground cinnamon; 1/8 tsp ground cloves

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Preparation 20 min
Cooking 25 min
Makes 3 cups (750 ml)

Rhubarb season, from May to September, is the perfect time to make something unexpected: a flavour-packed chutney. Enhanced with cinnamon and cloves, its tang pairs beautifully with savoury flavours like grilled chicken or pork chops.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 cups (520 g) fresh or frozen rhubarb, diced (see note)
- 2 cups (420 g) sugar
- ½ cup (125 ml) white vinegar
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves

Preparation

- 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.

Note from Ricardo

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

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

Personal Note

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