Rhubarb Chutney or Rhubarb Sauce

2
Kathie Carr

By
@kathiecc

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

Rating:
★★★★★ 1 vote
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

How to Make Rhubarb Chutney or Rhubarb Sauce

Step-by-Step

  • 1Combine 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.
  • 2To 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.

Printable Recipe Card

About Rhubarb Chutney or Rhubarb Sauce

Course/Dish: Fruit Sauces