Boistfort Valley Farm
Community Supported Recipe Box

Rhubarb Chutney


  • 1/2 cup plus 1 Tbsp sugar
  • 1/4 cup red wine vinegar
  • 1 medium cinnamon stick
  • 3/4 Tbsp minced fresh ginger
  • 3/4 teaspoon grated orange peel
  • 1/4 teaspoon (scant) ground cardamom
  • 2 1/4 cups coarsely chopped rhubarb
  • 3/8 cup dried currants
  • 2 green onions, chopped


yields: 2 cups
dish: side
season: summer, fall

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

Bon Appétit, April 2003