Rhubarb Chutney


  • 1 lb rhubarb, washed & peeled (reserve peels for stock)
  • ½ cup red wine vinegar
  • 1 cup sugar
  • 3 cups water
  • 2 star anise
  • 2 cloves
  • 1 tsp black peppercorns
  • ½ cinnamon stick


  1. Gently wash rhubarb and peel off outer strings. Save the peelings.  Cut rhubarb on the bias into ¼" pieces and set aside
  2. In a small sauce pot, create poaching liquid and combine the rhubarb peelings with the sugar, water, vinegar and spices
  3. In a small sauté pan, toast the cloves, anise, peppercorns and cinnamon stick over low heat until you can smell the spices, about 1-2 minutes. Add to poaching liquid
  4. Simmer on low heat for about 20 minutes and strain, reserving the liquid
  5. Divide the cooking liquid into 2 small saucepans. Add half of the cut rhubarb to half of the liquid and cook over medium heat until slightly mushy and liquid is absorbed, about 20 minutes
  6. At about the 13-minute mark of the simmering rhubarb, place a second saucepan with the remaining liquid, and remaining rhubarb. Cook over medium heat just until tender, 6-7 minutes for an ‘al dente’ texture. Allow softened rhubarb to continue to cook for 6-7 minutes
  7. Strain the al dente rhubarb pieces, reserving the liquid. Combine with the softened rhubarb to provide texture. Set aside and cool

 before use


  1. Reduce the remaining poaching liquid in a saucepan over medium-low heat until it reaches a maple-syrup consistency
  2. Remove to cool, and use as a dessert sauce, or over pancakes