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 today to get daily recipes from Fine Cooking plus special offers
very healthy and tasty
It is very tasty.
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.
© 2019 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?