Rhubarb Chutney

Preparation info
  • Makes about

    5 Cups

    • Difficulty


Appears in
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

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.