Rhubarb Chutney


One of the cheering sights of spring is rhubarb, whether as big-leafed plants in the garden or as strong red stalks in the market. Cooks usually think of rhubarb in terms of sweet dishes like compote, pie, or jam, often mixed with strawberries. But it is a wonderful addition to the savory pantry as well.

This chutney goes particularly well with duck, pork, and other rich meats. The red of the rhubarb is reinforced by the fresh red radishes.


  • 2 tablespoons plus 2 teaspoons safflower oil
  • 4 medium shallots, cut into ¼-inch dice
  • cup diced peeled ginger
  • 2 tablespoons curry powder
  • 1 cup dark brown sugar
  • pounds rhubarb stalks, trimmed and cut diagonally into ½-inch pieces
  • 15 medium red radishes, halved and cut across into thin slices


In a medium saucepan, heat the oil over medium heat. Stir in the shallots, ginger, and curry powder. Cook, stirring, for about 6 minutes or until the shallots are limp.

Stir in the brown sugar, rhubarb, and radishes. Cover the pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes or until the rhubarb is tender but not mushy.

If canned or frozen, this will keep indefinitely; refrigerated, it will keep for up to 1 month.