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Rhubarb Chutney

A community recipe by

Not tested or verified by

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This goes well with pork.


Serves: 1 jar

  • 2 cups diced rhubarb
  • ¾ cup diced red apples
  • ½ cup dried cranberries (or dried cherries)
  • ¼ cup finely chopped red onions
  • ¼ cup water
  • ¼ cup honey
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons red wine vinegar
  • ¼ teaspoon red pepper flakes (plus more to taste)


Rhubarb Chutney is a community recipe submitted by KarenM and has not been tested by so we are not able to answer questions regarding this recipe.

  • Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally.
  • Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes.
  • Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more.
  • Serve warm or cold.
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