Rhubarb Chutney

Don’t we all love strawberry/rhubarb pie?  Of course we do – it’s delicious!  But other than pie, do you use rhubarb in any of your dishes?  I thought not!  Today we’re going to fix that and I guarantee this rhubarb chutney will change your life!Rhubarb Chutney | Simply Fresh Dinners

I know that’s a lot to claim and I have to tell you that I bit into this very tentatively because, like you, other than pie when the heck do we eat rhubarb?  Well, I ate the first one…and then another…and then….well, I’m never going to confess as to how many I ate but trust me, it’s REALLY delicious!

BHF and Nicholyn June 18 2015 064b

I used fresh picked rhubarb from Nicholyn Farms  with garlic, onion, golden raisins, white wine, honey and ginger.  I bet you started drooling just reading those ingredients!

Rhubarb Chutney

You can serve this on crusty bread with a sharp cheese.  I used Temiskaming cheese.  It’s from a Canadian company , Thornloe Cheese, that makes a beautiful assortment of cheeses and I was sold on this one.  The best description of this cheese comes from dairygoodness.ca. -“Inspired by the Portuguese St. George cheese, Temiskaming is a hard cheese, golden in colour with tiny pinholes in the paste. Ripened for three months, Temiskaming offers a hint of sharpness but envelops you in a mellow creaminess like a warm cashmere blanket.”  It was heavenly!

If you don’t have access to this cheese, a sharp white cheddar or goat cheese will be perfect.

This would also go well on chicken or pork and can be served hot or cold.  It is an easy dish to prepare and takes no time at all.

Rhubarb Chutney

I found this recipe on Martha Stewart but lightened it up and got rid of the refined sugar.  There’s a fair bit of honey in this recipe but it’s needed to balance out all the flavours.

This weekend is a long weekend in Canada so if you’re wanting to keep your parties healthy but scrumptious, this will be a very popular and surprising choice.  Watch the expressions on your guests as they bite into this – fabulous!


Rhubarb Chutney
Author: (adapted from Martha Stewart)
Prep time:
Cook time:
Total time:
Serves: 1.5 cups
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger
  • kosher salt
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/3 cup raw honey
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
  1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
  2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Simply Fresh Dinners


  • Reply
    Anita Rivera
    May 15, 2015 at 5:41 am

    Here it is. It feels like a FAMOUS chutney since we just discussed this yesterday, and now here it IS! Oh my friend, I trust your tastes; this is definitely a must-try! LOOKS WONDERFUL! And I am now wondering about the size of that pan….is it a mini iron pan? BEAUTIFUL!!!! Anita

    • Reply
      May 15, 2015 at 5:43 am

      LOL, it IS a mini pan, Anita! So much fun chatting with you yesterday and you must promise me to try this!
      Have a wonderful weekend, funny lady!

  • Reply
    Bam's Kitchen
    May 15, 2015 at 9:17 pm

    Yum! You are making my mouth pucker with happiness. I just love the tart taste of rhubarb! I bet this would be fabulous over pork or chicken and great idea for a fun appetiser. Beautiful and stunning photos! Sharing of course! Have a super weekend!
    Bam’s Kitchen recently posted…Flame Kissed Tomato Pesto TapasMy Profile

  • Reply
    May 16, 2015 at 4:44 am

    Sweet and sour! Great combination of flavors!
    Medeja recently posted…Lazdyno Riešutų Pyragas su Medaus Sirupu/ Hazelnut Cake with Spiced Honey SyrupMy Profile

  • Reply
    May 17, 2015 at 9:40 am

    HI Robyn,
    Since I was a child I loved rhubarb and we always had it growing in our garden, but we always used it for dessert dish or just the plain sauce. I love this idea of the recipe as a main dish. It sounds delicious and quite unique. Thanks for sharing on Real Food Fridays. Pinned & twitted.
    Marla recently posted…Real Food Friday #88 – Organic and Natural LivingMy Profile

  • Reply
    Miz Helen
    May 18, 2015 at 3:30 pm

    This is beautiful Chutney and I will be trying it very soon! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon
    Miz Helen
    Miz Helen recently posted…Strawberry Cream CakeMy Profile

  • Reply
    May 21, 2015 at 9:42 am

    Hi Robyn,
    Just a note to let you know that I have chosen your post of as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thanks for sharing your information with Real Food Fridays and have a healthy happy Memorial Day weekend!

  • Reply
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  • Reply
    May 24, 2015 at 10:59 am

    Hello beautiful! This looks so amazing. Pinned and tweeted. I hope to see you on Monday at 7pm because we love to party with you! Happy Memorial Day! Lou Lou Girls
    Kimberly recently posted…Amazing Dirty RiceMy Profile

  • Reply
    May 31, 2015 at 11:15 pm

    My dear Robyn, your images are stunning and they make me want to reach into the computer screen for a bite of your yummy rhubarb chutney. My rhubarb is going crazy this year and I think it’s because of all the rain we have gotten. I made a cobbler on Friday and it was oh so good. I would love to try this chutney very soon. Thanks for sharing with Roses of Inspiration. Hugs!

  • Reply
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