Rhubarb Chutney and Cheese Course Recipe

Rhubarb Chutney and Cheese Course Recipe

Prep Time


Cook Time



Rhubarb Chutney and Cheese Course Recipe

Recipe Courtesy of Cooking.com.

Rhubarb Chutney and Cheese Course Recipe. Rhubarb’s tangy, acidic taste makes it ideal for chutney, which requires a balance between sharp and sweet. For a stylish dessert, pair the rhubarb chutney with cheddar cheese and baguette slices or crackers. The chutney could also be served with ice cream and biscotti.

Nutrition Facts

Makes about 4 cups

Facts per Serving

Calories: 372 Fat, Total: 10g Carbohydrates, Total: 74g
Cholesterol: 0mg Sodium: 98mg Protein: 3g
Fiber: 3g % Cal. from Fat: 24% % Cal. from Carbs: 80%


  • 2 cups (packed) golden brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 1 tablespoon chopped lemon zest
  • 5 or 6 rhubarb stalks, trimmed, cut crosswise into 1-inch-thick slices
  • 1 cinnamon stick, about 4 inches long
  • One 1-inch-piece fresh ginger, peeled, minced
  • 1 cup golden raisins
  • 2/3 cup coarsely chopped walnuts
  • 1/4 teaspoon salt
  • Cheddar cheese
  • Baguette slices or water crackers


  • 1 Combine brown sugar, vinegar, water and lemon zest in stainless steel or other non-reactive heavy medium saucepan. Stir over low heat until sugar dissolves, about 5 minutes. Add rhubarb, cinnamon stick and ginger; increase heat to medium and cook, stirring often, until rhubarb is tender, about 15 minutes. Stir in raisins, walnuts and salt. Cook 3 minutes longer. Cool completely.
  • 2 Transfer chutney to jars or plastic containers; cover and refrigerate. Serve with platter of cheddar cheese, baguette slices or water crackers.
  • 3 DO-AHEAD TIP: Chutney can be made up to 3 weeks ahead. Keep refrigerated. Alternatively, place in plastic containers and freeze. Defrost before using. If frozen, use chutney within 6 months for best flavor and texture.


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