Reviews (2)
Add Rating & Review
131 Ratings
5 star values:
15
4 star values:
19
3 star values:
51
2 star values:
31
1 star values:
15
Martha Stewart Member
Rating: Unrated
06/03/2012
love it
Martha Stewart Member
Rating: Unrated
05/15/2012
Followed the recipe exactly, and love it, particularly as a topping on crusty bread and goat cheese, as Martha suggested. The downside is it all boils down to being only one jar of chutney.
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 1 1/2 cups
mld105025_0510_rhubarb1.jpg
Ingredients
Ingredient Checklist
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Cook's Notes
Sample the finished chutney, and adjust the flavor. If it’s too tart, add sugar. If it’s too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 1 1/2 cups
mld105025_0510_rhubarb1.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 1 1/2 cups
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 1 1/2 cups
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
mld105025_0510_rhubarb1.jpg
mld105025_0510_rhubarb1.jpg
Ingredients
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
- Coarse salt
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup golden raisins, coarsely chopped
- 1/2 cup sugar
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Directions
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.
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.
Cook's Notes
Sample the finished chutney, and adjust the flavor. If it’s too tart, add sugar. If it’s too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.
Cook’s Notes
Sample the finished chutney, and adjust the flavor. If it’s too tart, add sugar. If it’s too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.
Reviews (2)
Add Rating & Review
131 Ratings
5 star values:
15
4 star values:
19
3 star values:
51
2 star values:
31
1 star values:
15
Martha Stewart Member
Rating: Unrated
06/03/2012
love it
Martha Stewart Member
Rating: Unrated
05/15/2012
Followed the recipe exactly, and love it, particularly as a topping on crusty bread and goat cheese, as Martha suggested. The downside is it all boils down to being only one jar of chutney.
Reviews (2)
Add Rating & Review
131 Ratings
5 star values:
15
4 star values:
19
3 star values:
51
2 star values:
31
1 star values:
15
Add Rating & Review
131 Ratings
5 star values:
15
4 star values:
19
3 star values:
51
2 star values:
31
1 star values:
15
131 Ratings
5 star values:
15
4 star values:
19
3 star values:
51
2 star values:
31
1 star values:
15
131 Ratings
5 star values:
15
4 star values:
19
3 star values:
51
2 star values:
31
1 star values:
15
- 5 star values:
- 15
- 4 star values:
- 19
- 3 star values:
- 51
- 2 star values:
- 31
- 1 star values:
- 15
Martha Stewart Member
Rating: Unrated
06/03/2012
love it
Martha Stewart Member
Rating: Unrated
05/15/2012
Followed the recipe exactly, and love it, particularly as a topping on crusty bread and goat cheese, as Martha suggested. The downside is it all boils down to being only one jar of chutney.
Martha Stewart Member
Rating: Unrated
06/03/2012
love it
Rating: Unrated
Rating: Unrated
05/15/2012
Followed the recipe exactly, and love it, particularly as a topping on crusty bread and goat cheese, as Martha suggested. The downside is it all boils down to being only one jar of chutney.
All Reviews for Rhubarb Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rhubarb Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
