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Rhubarb Chutney

Rhubarb Chutney

Fresh picked rhubarb with garlic, onion, golden raisins, white wine, honey and ginger. I bet you started drooling just reading those ingredients!

Course Appetizer
Keyword rhubarb chutney
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 cups
Calories 470 kcal
Author Robyn Gleason

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp finely grated peeled fresh ginger
  • kosher salt
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/3 cup raw honey
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Instructions

  1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

  2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.