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Rhubarb Cherry Chutney

(recipe, Co-op Farmers Market)


From Moosewood Restaurant New Classics. Try it with Indian curries or grilled fish!


  1. 1 Tbsp. vegetable oil
  2. 1½ cups diced red onions
  3. 1 Tbsp. grated fresh ginger root
  4. Pinch of salt
  5. ¼ cup cider vinegar
  6. ½ tsp. ground coriander
  7. ½ tsp. ground cardamom
  8. 1 tsp. ground cinnamon
  9. ½ cup dried cherries
  10. 1½ cups cherry or apple juice
  11. 4 cups sliced rhubarb (1-inch pieces), this will be about 1½ lbs.


  1. Warm the oil in a non-reactive saucepan over medium heat.
  2. Add the onions, ginger, salt and cover, cook 10 minutes, stirring often.
  3. Add the vinegar, sugar, coriander, cardamom, cinnamon, cherries and juice and bring to a boil; then reduce the heat and simmer for 5 minutes.
  4. Stir in the rhubarb and simmer on medium heat for 10 minutes, until the rhubarb is tender and the chutney is somewhat thickened.
  5. Serve at room temperature. Stored in the refrigerator, this will keep for 2 weeks.