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Rhubarb Chutney and Cheese Course

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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes about 4 cups
Rhubarb's tangy, acidic taste makes it ideal for chutney, which requires a balance between sharp and sweet. For a stylish dessert, pair the rhubarb chutney with cheddar cheese and baguette slices or crackers. The chutney could also be served with ice cream and biscotti.
2 cups (packed) golden brown sugar
3/4 cup cider vinegar
1/4 cup water
1 tablespoon chopped lemon zest
5 or 6 rhubarb stalks, trimmed, cut crosswise into 1-inch-thick slices
1 cinnamon stick, about 4 inches long
One 1-inch-piece fresh ginger, peeled, minced
1 cup golden raisins
2/3 cup coarsely chopped walnuts
1/4 teaspoon salt

cheddar cheese
baguette slices or water crackers
Rhubarb Chutney and Cheese Course Recipe at
Combine brown sugar, vinegar, water and lemon zest in stainless steel or other non-reactive heavy medium saucepan. Stir over low heat until sugar dissolves, about 5 minutes. Add rhubarb, cinnamon stick and ginger; increase heat to medium and cook, stirring often, until rhubarb is tender, about 15 minutes. Stir in raisins, walnuts and salt. Cook 3 minutes longer. Cool completely.

Transfer chutney to jars or plastic containers; cover and refrigerate. Serve with platter of cheddar cheese, baguette slices or water crackers.

DO-AHEAD TIP: Chutney can be made up to 3 weeks ahead. Keep refrigerated. Alternatively, place in plastic containers and freeze. Defrost before using. If frozen, for best flavor and texture, use chutney within 6 months.

Recipe created exclusively for by Georgeanne Brennan.

Serving size = 1/2 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 4 cups
Calories: 372
Sodium: 98mg
Fiber: 3g
Carbohydrates, Total: 74g
Protein: 3g
% Cal. from Fat: 24%
Fat. Total: 10g
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