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Rhubarb Chutney Recipe
For a Beef or Poultry Garnish

I recently received this Rhubarb Chutney Recipe from a visitor to Rhubarb-Central.com to share it with other website visitors.

This recipe makes a tangy-sweet chutney with rhubarb to serve as a garnish for beef or poultry.

A fun and unique chutney to serve for something "different".

With fine chunks of rhubarb and raisins, it has an amazing texture for a condiment with rhubarb.

Use fresh OR frozen rhubarb for this recipe!


Note - if you are using frozen rhubarb for this recipe, thaw it the night before in a sieve, over a bowl, and discard the excess liquid.

3/4 cup granulated sugar
1/3 cup cider vinegar
1 tbsp. minced garlic
1 tsp. ground cumin
3/4 tsp. ground ginger or 1 tbsp. minced fresh gingerroot
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. crushed red pepper flakes
4 cups coarsely chopped fresh or * frozen rhubarb, thawed
1/2 chopped red onion
1/3 cup golden raisins
1 tsp. red food colouring, optional


In a large pan, combine the granulated sugar, cider vinegar, minced garlic, ground cumin, ground ginger (or gingerroot), ground cinnamon, ground cloves and the red pepper flakes.

Bring the above mixture to a boil, then reduce heat to low, and allow the mixture to simmer, uncovered, for about 2 to 3 minutes, or until the sugar is dissolved. Stir often to avoid sticking and burning.

Add the chopped rhubarb, chopped onion, and the raisins.

Cook and stir over medium-low heat for about 8 - 10 minutes or until the rhubarb is tender and the mixture is slightly thickened.

If desired, stir in the red food colouring.

Allow the chutney to cool completely.

Store the chutney in the refrigerator.

Makes about 3 cups of delicious chutney to enjoy with a poultry or beef dinner.

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