Perhaps you are already tired of rhubarb desserts, and you want to try some savory rhubarb recipes.  CSA member Adina has requested that I post the rhubarb chutney recipes that I shared last year at this time.  Her family enjoys eating the chutney with meat dishes.  So, without further ado:

Rhubarb Onion Chutney

From “The Joy of Rhubarb” 

Tangy and sweet.


1 ½ pounds onions, halved lengthwise and cut crosswise into ¼ inch slices

3 tablespoons corn oil


1 cup golden raisins

½ cup hot water

3 tablespoons red wine vinegar

1/8 teaspoon ground cloves

½ cup granulated sugar

3 cups fresh rhubarb, cut into ½ inch pieces

Salt and ground black pepper to taste


Place onions and oil in a large saucepan over medium-low heat.  Cook, stirring occasionally, until softened.


Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions.  Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes.  Stir and cook uncovered about 5 minutes or until rhubarb is tender.  Season with salt and black pepper to taste.  Spoon into clean jars; cover and refrigerate for no more than 1 week.  Serve warm or at room temperature.

Makes about 3 cups.






Jalapeno Rhubarb Chutney

From “The Joy of Rhubarb”


1 pound rhubarb, cut into ¼ inch thick slices

2 teaspoons coarsely grated fresh ginger

2 cloves garlic

1 jalapeno chile, seeds and membranes removed, chopped  [For more heat, add more jalapeno.]

1 tablespoon ground paprika

1 tablespoon black mustard seeds

¼ cup currants

1 cup light brown sugar, packed

1 ½ cups white vinegar


Place all the ingredients in a nonreactive pan.  Bring to a boil; reduce heat and simmer until rhubarb is tender and texture of jam, about 30 minutes.  Spoon mixture into a clean glass jar; cover. Refrigerate.


Makes about 1 cup.