Rhubarb Chutney

Rhubarb Chutney

  • Author: Aimee


There are recipes that are better the next day and this is one of them.  Letting it cool gives it time to thicken. Chutney is eaten at room temperature. 


3 Cups diced Rhubarb ( 35 stalks)

2 Tablespoons Balsamic Vinegar

2 Tablespoons Red Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Coconut Oil

½ Cup Dried Cherries

1 Tablespoon ginger paste

½ cup shallots

¼  Cup Crystalized Ginger cut in slices


Get a medium sauce pan out and put in the rhubarb, vinegars, resh ginger, honey, oil and cherries.

Put the sauce pan on the stove to high heat. Once it boils, turn the stove to low and cover.  Make sure that it is simmering on your low temperature.  Simmering means you will see a movement in the ingredients.

Set the timer for twenty minutes

Turn the stove off and take the lid off.

Add the  crystalized ginger.  Stir.

Let the mixture cool and put into the refrigerator or serve.