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  • 2/3 cup apple cider vinegar
  • 1 1/2 cups packed light brown sugar
  • 8 cups rhubarb, cut into ½-inch pieces
  • 1 cup golden raisins
  • 1/4 cup peeled and finely chopped fresh ginger
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 12 black peppercorns


  1. Place vinegar and sugar in a nonreactive saucepan or Dutch oven. Bring to a boil over medium-high heat.
  2. Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally, until rhubarb is tender and mixture thickens, 6 to 8 minutes.
  3. Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.
Recipe adapted from High Altitude Rhubarb, Black Forest, CO.

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The recipe was originally published as Rhubarb Chutney on

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