Rhubarb Chutney


Rhubarb Chutney

Part of Ep. 1301 Ep. 1301 - Gardening and Cooking with Herbs

Credit: Recipe from Susan Beno/Cafe Susan


1 cup plus 2 Tbsp. granulated sugar
1/2 cup red wine vinegar
1-1/2 cinnamon sticks
1-1/2 Tbsp. minced fresh ginger
1-1/2 tsp. grated orange peel
1/2 tsp. ground cardamom
4-1/2 cups coarsely chopped rhubarb
3/4 cup Door County dried cherries
4 green onions, chopped


Stir first 6 ingredients in large, heavy saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, cherries and green onions. Bring to a 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. Bring to room temperature before serving.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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