Tuesday, May 26, 2009

Rhubarb Recipe, Rhubarb Chutney

This is one of my favorite recipes for canning rhubarb. It goes great with meats and is a nice change.

Rhubarb Chutney

2 quarts rhubarb; chopped
1 1/4 cups raisins
1/2 cup onion; chopped
1/2 cup honey
1/2 cup vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger

Combine all ingredients except the spices and cook over medium heat until thick, about 25 minutes. Stir frequently. Add spices, lower heat, and cook 5 minutes more.

Makes about 2 1/2 pints.

To can, place hot into hot, sterilized jars, leaving 1/4" head space. Process for 10 minutes in a boiling water bath.

rhubarb flower stock 
rhubarb, getting ready to go to seed


  1. Nancy,

    I bought rhubarb at the farmers market. I'll be making this tomorrow. Sounds wonderful