This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!


Recipe Summary

15 mins
15 mins
30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.


Nutrition Facts

114 calories; protein 1.5g 3% DV; carbohydrates 26.5g 9% DV; fat 0.2g; cholesterolmg; sodium 238.1mg 10% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
There was a lot going on in this chutney that made this recipe rather weird with an acidic flavor overly tart and had way to much black pepper in it that no one liked it at all and it was unpalatable. The smells were delicious to say the least but the taste was not. There is a fine line about heat when it comes to peppers. There was some light back heat but overly peppery from the black pepper. SO sorry won't be making again. Read More