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Five Spice Rhubarb Chutney

June 30, 2010

It’s good to have friends and even better to have friends that graciously share their rhubarb and kitchen. My friend Lauren harvested the rhubarb for this recipe from her garden on Indiantown Island in Maine. Then she turned me loose in her kitchen. The chutney would be a natural with lamb or duck, but we loved it with slices of crusty fresh-baked French bread and crumbly slices of the cheddar-like ”City of Ships” Cheese from Maine’s Hahn’s End Artisan Cheese.

Five Spice Rhubarb Chutney

Adapted from Cooking Light, May 2008


1 cup light brown sugar, tightly packed
2 cups rhubarb, 1/2” dice
1 medium onion, diced
1/2 jalapeno pepper, minced (spice wimps should remove the seeds)
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/3 cup dried currants
1 T fresh ginger, minced
1/2 tspn. salt
3/4 tspn. Asian five spice


  1. Combine all ingredients except the Asian five spice in a medium saucepan.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat and simmer for 30 minutes.
  4. Add Asian five spice and simmer until thick, about 15 minutes.

Makes 2 cups.


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