Rhubarb is always one of the first vegetables to poke its head out of the ground in the spring, even here in Montana, and I love its tart, delicious flavor in both sweet and savory dishes. This spiced rhubarb chutney is incredibly versatile: it can be served alongside a variety of meats or vegetables for a flavorful addition to many meals, or as a bright accompaniment to a charcuterie board.
It stores well in the fridge and even longer in the freezer, making it easy to keep on hand—and a great way to make the most of your rhubarb harvest. One of my favorite ways to serve it is with my Bison Burgers with Rhubarb Chutney and Goat Cheese.
Step by step instructions for spiced rhubarb chutney
Gather all ingredients: extra virgin olive oil, yellow onion, ginger, ground clove, cinnamon, fine sea salt, black pepper, raw apple cider vinegar, organic orange, rhubarb, raisins or Zante currants, maple syrup, star anise.
Heat the olive oil in a medium saucepan over medium-low, add the onions, and cook until translucent, about 5 minutes.
Cut the rhubarb into 1 inch sized chunks.
Add the rhubarb, along with the remaining ingredients, to your pot.
Simmer for 15-20 minutes or until nicely soft and thickened.
Spiced Rhubarb Chutney
This bright and tangy spiced rhubarb chutney is perfect alongside roasted meats or veggies, on a charcuterie board, or (my personal favorite) on bison burgers with rhubarb chutney and goat cheese.
1.5
cups10
minutes20
minutesKeep the screen of your device on
Ingredients
1 Tbsp extra virgin olive oil
1 small yellow onion, diced (about 3/4 cup)
1/2 - 1 inch piece fresh ginger, grated (use 1 inch if you like it extra zippy)
1/4 tsp each, ground clove and cinnamon
1/4 tsp fine sea salt
a few cracks of black pepper
2 Tbsp raw apple cider vinegar
juice of 1 organic orange + 1tsp zest
2 cups rhubarb, cut into 1 inch pieces
1/4 cup raisins or Zante currants
1/4 cup maple syrup
1 star anise (optional)*
Directions
- Heat the extra virgin olive oil in a medium saucepan over medium-low heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the grated ginger, ground clove, cinnamon, salt, pepper, apple cider vinegar, orange juice and zest, maple syrup, rhubarb, and raisins. Add the star anise if using.
- Bring the mixture to a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the rhubarb is soft and the chutney has thickened.
- Remove from heat. Discard the star anise, if used, and let the chutney cool completely.
- Transfer to a clean glass jar and refrigerate.**
Notes
- *The star anise is optional—I don’t want you to skip making this chutney just because you don’t have it on hand. You will still end up with a delicious chutney without it. That said, it adds a wonderful licorice flavor, so definitely try it if you can!
- **This chutney keeps well in the fridge for a couple of weeks, thanks to the vinegar. Just be sure to check for any signs of spoilage before eating. Alternatively, it freezes beautifully—perfect for pulling out on a cozy night or for a last-minute appetizer board.
It was a great pleasure meeting you last week. I enjoyed your website, and my family and guests have enjoyed the first of your recipes I have used…rhubarb chutney. I served it with roast pork tenderloin, and everyone enjoyed it very much. Thank you!
Thank you so much for your lovely message! It was such a pleasure to meet you, and I’m so happy to hear that you and your guests enjoyed the rhubarb chutney with the roast pork — what a delicious pairing! It really makes my day to know these recipes are being shared and enjoyed. I’m so grateful for your support and hope you find many more favorites here!