Rhubarb and Apple Chutney Recipe

Rhubarb and apple chutney

  • Easy

You won’t retain the lovely bright pink colour of the forced rhubarb that’s around at the moment, but you will end up with a delicious tart and slightly sweet chutney that goes brilliantly with cheese, oily fish and roast pork



  • cider vinegar 300ml
  • brown sugar 400g
  • raisins 300g
  • ginger 2 inch piece, grated
  • orange 1, juiced
  • allspice a large pinch
  • rhubarb 800g, washed and chopped
  • bramley apples 2, peeled and chopped


  • Step 1

    Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Heat gently until the sugar has dissolved then boil for 10 minutes.

    Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required.

    The longer it’s left the better it will taste!

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Nutritional Information

  • Kcals 26
  • Carbs 6.6g
  • Fibre 0.2g
  • Salt 0.01g