Fast Recipes

Rhubarb chutney

Australian Gourmet Traveller fast recipe for rhubarb chutney

By Kathy Snowball
  • Serves 4
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Selection of sauces, dressings and relishes
Try this chutney with a Scotch egg and happiness is guaranteed.


  • 1 bunch rhubarb, trimmed and cut into 1 cm pieces (650gm)
  • 110 gm caster sugar (½ cup)
  • ¼ cup white wine vinegar
  • 4 whole cloves
  • 1 vanilla bean, split lengthways


  • 1
    Place all ingredients and 2 tbsp water in a large non-reactive saucepan (such as stainless steel), bring to the boil over high heat, then reduce heat to medium and cook, stirring occasionally, for 6 minutes or until rhubarb collapses. Cool to room temperature before serving. Rhubarb chutney will keep in an airtight container for up to 1 week.
  • Author: Kathy Snowball