Rhubarb Chutney or Rhubarb Sauce

Kathie Carr

By
@kathiecc

This is an old recipe from my Mom's collection. I think she called it Rhubarb Sauce.


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Comments:

Serves:

5 half pints

Prep:

20 Min

Cook:

25 Min

Ingredients

8 c
coarsely chopped rhubarb
1 c
chopped onion
1 c
raisins
2 c
brown sugar, firmly packed
1 c
apple cider vinegar
1 tsp
salt
1/2 tsp
each cinnamon, ginger, and allspice

Directions Step-By-Step

1
Combine all ingredients in a large pan and bring to a full rolling boil. Turn down heat and simmer, stirring often, for 25 minutes until thickened. Store in refrigerator. Use within 7-10 days or can for future use.
2
To Can: Prepare 5 half pint jars. Spoon mixture into jars leaving 1/2 inch space at top. Adjust lids on jars and can in pressure cooker canner or hot water bath according to directions of your equipment.

About this Recipe

Course/Dish: Fruit Sauces