Rhubarb Ginger Chutney


Many people only know rhubarb to have one friend, the sweet strawberry, cuddled up together in a pie or crisp. In fact, rhubarb is a distinctive flavor that makes a tasty companion to many other denizens of the garden. This gingery chutney leads us through the spice route into India.

1 cup brown sugar, packed

½ cup apple cider vinegar

1 pound rhubarb, trimmed and sliced ½” thick

½ cup raisins

Juice of one orange

¼ cup finely chopped crystallized ginger

2 teaspoon fresh ginger, grated

1 shallot, finely chopped

½ teaspoon crushed red pepper

½ teaspoon coriander

Dash of ground black pepper

Zest of one orange


  1. Place brown sugar and vinegar in a sauce pan on medium heat. Bring to a simmer until sugar is dissolved.
  2. Add the rest of the ingredients to the pan and combine evenly over medium low heat. Stirring occasionally, cook until rhubarb becomes tender and the liquid becomes like syrup, about 1 hour.
  3. Turn off heat and mix in the orange zest.
  4. Cool and serve, or store in an airtight container for up to 5 days.
Serving Size:
Makes 3 cups.
Seattle Tilth
Leika Suzumura