Rhubarb Chutney, the perfect sauce for a charcuterie and cheese plate

Rhubarb Chutney

This complex flavored chutney is sophisticated but easy to make. This spicy, salty, sweet and savory sauce makes a great addition to any charcuterie and cheese platter or served on the side with a rich meat dish like pork chops or roasted pork tenderloin. Make it ahead and keep it in the refrigerator for up to 5 days.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword charcuterie, cheese, chutney, entertaining, rhubarb, sauce, side
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 85 kcal
Author Irvin


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1/2 cup chopped yellow onions about 1/2 a medium sized one
  • 2 tablespoons fresh grated ginger about a 2-inch piece
  • 1/4 cup dried cherries 45 g
  • 1/4 cup golden raisins 45 g
  • 1/3 cup dry pinot noir wine like J Vineyards and Winery Pinot Noir
  • 1/2 cup white sugar 100 g
  • 3 cups chopped 1/2-inch chunk rhubarb about 12 ounces or 3 to 4 medium sized stalks, divided
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup ground coriander
  • 1/8 teaspoon ground cloves
  • 1 tablespoon balsamic vinegar


  1. Place the olive oil, garlic, onions and ginger in a medium saucepan and cook over medium high heat until the onions are soft and transparent, about 5 minutes. If the ginger starts to dry out and scorch, add 2 tablespoons of water and continue to cook, adding more water if necessary.
    cook garlic, onion and ginger in pan with oil
  2. Once the onions are cooked, add the dried cherries and golden raisins and wine and increase the heat to high. Bring to a boil and then lower the temperature so the wine is at a simmer for 1 minutes. 

    add dried fruit and sugar.
  3. Increase the heat to medium and stir in the sugar, half rhubarb (1 1/2 cups), the pepper, coriander and cloves. Cook for 5 minutes or until the rhubarb has softened and is just starting to break down. Add the remaining rhubarb and cook an additional 2 to 3 minutes or until the just added rhubarb has just started to soften. Remove from heat and stir in the balsamic vinegar.

    add half the rhubarb, cook for 5 minutes, then add the remaining rhubarb and cook for 2 minutes.
  4. Let cool to room temperature and store in a refrigerator, covered for up to 5 days. Bring the chutney back to room temperature before serving.

Recipe Notes

This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.