Rhubarb and ginger chutney

This delicious rhubarb and ginger chutney recipe was made for your next cheese platter. Serve with toasted French bread, blue cheese and Parma ham

  • 25 mins cooking
  • Makes 2 cup
  • Print
This recipe first appeared in Food magazine issue 60.
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  • 1 bunch rhubarb, sliced
  • 1 red onion, peeled and finely diced
  • 2 teaspoon freshly grated ginger
  • 1 apple, peeled and diced
  • 1/4 cup orange juice
  • 1 teaspoon five-spice powder
  • zest of 1 orange
  • 1/4 cup red wine vinegar
  • 1/2 cup brown sugar
  • 1/4 cup white sugar


  • 1
    In a medium-sized pan, combine the rhubarb, onion, ginger, apple and orange juice. Simmer for 4-5 minutes until the onion and rhubarb have softened.
  • 2
    Add the five spice, zest, red wine vinegar and both sugars and stir until the sugar has dissolved.
  • 3
    Boil for 15-20 minutes until the chutney is thick and pulpy.
  • 4
    Spoon into sterilised jars or keep covered in the fridge for up to 2 weeks. Serve with blue cheese, toasted French bread and Parma ham.