Rhubarb Chutney (Gluten Free, Refined Sugar Free)

Rhubarb Chutney (Gluten Free, Refined Sugar Free)

If you’re looking to level up your summer appetizer cheese plate, or simple grilled meats for dinner, look no further than this easy rhubarb chutney.  This beautiful chutney makes a great hostess gift, and can be smeared on toast with butter, paired with goat cheese or brie and served with crackers, or served alongside grilled pork tenderloin or pork chops.

People hear “rhubarb” and immediately think “Strawberry Rhubarb Pie”, but I encourage you to rethink rhubarb as it’s capable of so much more.  It’s tart and just sweet enough with subtle, warm spices throughout. If you prefer it sweeter, you can always use ½ cup of maple syrup.

I love this with a simple grilled pork tenderloin or pork chops.  It’s also excellent paired with a soft cheese like goat cheese and crackers.  

Watch Me Make My Rhubarb Chutney

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How To Make My Rhubarb Chutney

Step 1. In a medium saucepan, combine the chopped rhubarb, chopped onions, vinegar and ¼ cup of water. Bring to a boil on medium heat, then add maple syrup, salt, cloves, and ginger.  

Step 2. Stir to combine, then bring it back to a boil and let it cook on medium-low, stirring often to ensure the bottom doesn’t burn, for about 20 minutes or until it is glossy and thickened.  

Step 3. Allow to cool to room temperature and serve, or store in lidded glass jars in the refrigerator where it will keep for 1-2 months.

Step 4. Enjoy!

What Else Can I Use?

  • Yellow onion, or even shallot, can be used in place of the red onion.  I simply like how the red onion deepens the red/purple color of the rhubarb.  
  • Feel free to use red wine vinegar if that’s what you have, in place of the apple cider vinegar.
  • Honey, or brown sugar, can be used in place of maple syrup.  If you use sugar, you may want to add another splash of water to loosen it up.
  • If you don’t have cloves, or don’t care for them, leave it out or replace with the same amount of cinnamon or allspice.

This Rhubarb Chutney is special because:

Its a fantastic way to use up the abundance of summer rhubarb in your garden or at the local markets

It makes for a wonderful hostess gift and doesn’t take much effort to put together

Its versatile, pairing beautifully with cheeses or grilled meats

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If you make my Rhubarb Chutney, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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Rhubarb Chutney (Gluten-free, Refined-Sugar Free)

Kat Ashmore
If you’re looking to level up your summer appetizer cheese plate, or simple grilled meats for dinner, look no further than this easy rhubarb chutney.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Condiments
Cuisine American
Servings 2 Cups
Calories 39 kcal

Ingredients
  

  • 2 cups rhubarb woody ends removed and stalks diced
  • ½ of a large red onion diced
  • ½ cup apple cider vinegar
  • cup maple syrup increase to 1/2 if a sweeter chutney is more to your liking
  • ½ teaspoon Kosher salt
  • teaspoon ground cloves
  • ¼ teaspoon ground ginger

Instructions
 

  • In a medium saucepan, combine the chopped rhubarb, chopped onions, vinegar and ¼ cup of water. Bring to a boil on medium heat, then add maple syrup, salt, cloves, and ginger.
  • Stir to combine, then bring it back to a boil and let it cook on medium-low, stirring often to ensure the bottom doesn’t burn, for about 20 minutes or until it is glossy and thickened.
  • Allow to cool to room temperature and serve, or store in lidded glass jars in the refrigerator where it will keep for 1-2 months.

Nutrition

Serving: 50gCalories: 39kcalCarbohydrates: 9gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 119mgPotassium: 112mgFiber: 1gSugar: 7gVitamin A: 25IUVitamin C: 2mgCalcium: 35mgIron: 0.1mg
Keyword chutney, condiments, homemade, rhubarb
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3 thoughts on “Rhubarb Chutney (Gluten Free, Refined Sugar Free)”

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