Yield: Yields about 2-1/2 cups
This savory chutney showcases rhubarb’s natural acidity. A great accompaniment to a pork roast, chicken, or oily fish like salmon, it works equally well on a cheese board.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I really liked this recipe. It's the only thing I've found for using rhubarb in a savory dish or application. I used half the oil it called for but otherwise thought it was delicious.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?